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Name: Sonoma Cioppino Seafood en Papillote
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 8 ounces fresh or frozen large shrimp in shells*; 8 ounces fresh or frozen sea scallops or 10 ounces f; Parchment paper or foil; 2 medium roma tomatoes seeded and chopped; 1 tablespoon lemon juice; 1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil crushed; 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme crushed; 1 teaspoon extra-virgin olive oil; 1 clove garlic minced (1/2 teaspoon minced); 1/4 teaspoon kosher salt; Pinch thread saffron; 1 small zucchini halved lengthwise and sliced 1/4 inch thick; 4 green onions cut into 1-inch pieces

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INGREDIENTS

8 ounces fresh or frozen large shrimp in shells*
8 ounces fresh or frozen sea scallops or 10 ounces f
Parchment ; paper or foil
2 medium roma tomatoes ; seeded and chopped
1 tablespoon lemon juice
1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil ; crushed
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme ; crushed
1 teaspoon extra-virgin olive oil
1 clove garlic ; minced (1/2 teaspoon minced)
1/4 teaspoon kosher salt
Pinch ; thread saffron
1 small zucchini ; halved lengthwise and sliced 1/4 inch thick
4 green onions ; cut into 1-inch pieces

Servings

INSTRUCTIONS

1. Thaw shrimp and scallops or halibut, if frozen. Peel and devein shrimp. Halve any large scallops or skin, bone, and cut halibut into 1-inch pieces. Set aside.

2. Cut four 12-inch squares of parchment paper or foil. Fold each square in half to form a triangle. Open each triangle to lie flat.

3. In a large bowl combine tomatoes, lemon juice, basil, thyme, oil, garlic, kosher salt, and saffron. Add shrimp, scallops, zucchini, and green onions; toss to coat. Divide mixture among parchment or foil triangles, spooning it onto center of one side of each triangle. Fold paper or foil over mixture. To seal packets, fold each of the open sides over 1/2 inch, then fold over again 1/2 inch.

4. Place packets on a very large baking sheet. Bake in a 400? oven for 12 to 15 minutes or until shrimp and scallops are opaque or halibut flakes easily when tested with a fork. (To test, carefully open the packets and peek.)

NOTES

*Note: If desired, use 1 pound large shrimp in shells and omit the scallops or halibut.

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Sonoma Cioppino Seafood en Papillote

8 ounces fresh or frozen large shrimp in shells*
8 ounces fresh or frozen sea scallops or 10 ounces f
 Parchment paper or foil
2 medium roma tomatoes seeded and chopped
1 tablespoon lemon juice
1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil crushed
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme crushed
1 teaspoon extra-virgin olive oil
1 clove garlic minced (1/2 teaspoon minced)
1/4 teaspoon kosher salt
 Pinch thread saffron
1 small zucchini halved lengthwise and sliced 1/4 inch thick
4 green onions cut into 1-inch pieces

1. Thaw shrimp and scallops or halibut, if frozen. Peel and devein shrimp. Halve any large scallops or skin, bone, and cut halibut into 1-inch pieces. Set aside. 
2. Cut four 12-inch squares of parchment paper or foil. Fold each square in half to form a triangle. Open each triangle to lie flat. 
3. In a large bowl combine tomatoes, lemon juice, basil, thyme, oil, garlic, kosher salt, and saffron. Add shrimp, scallops, zucchini, and green onions; toss to coat. Divide mixture among parchment or foil triangles, spooning it onto center of one side of each triangle. Fold paper or foil over mixture. To seal packets, fold each of the open sides over 1/2 inch, then fold over again 1/2 inch. 
4. Place packets on a very large baking sheet. Bake in a 400? oven for 12 to 15 minutes or until shrimp and scallops are opaque or halibut flakes easily when tested with a fork. (To test, carefully open the packets and peek.)

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Nutrition

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Serving Size: 1 Serving (110g)
Recipe Makes: 4 Servings

Calories: 32
Calories from Fat: 12 (38%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 84.2mg		3 %
Potassium 269.8mg		7 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 3.4g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 32

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