Name: Shrimp Cooked in Paper
Yield: Makes 2 servings
Ingredients: 3 firm apples (such as Granny Smith or Gala); 1 tsp butter; 2 sheets parchment paper, 13" x 18" (found in the paper-goods aisle), or aluminum foil cut to size; 8 jumbo shrimp, peeled (leave tail) and deveined; 1 egg white; 4 extra-thin slices (1/2 oz) Gruyère

Wrapper's delight: two paper pouches, eight shrimp, 10 minutes — dinner!

Take a lowfat cooking tip from French-born Alain Ducasse, whose New York City restaurant, Alain Ducasse at the Essex House, is among the world's swankiest. Ducasse has perfected a simple method of cooking in a paper pouch, which uses trapped steam — not fat — to seal in flavor. In this recipe he teams shrimp with apples and cheese for a trio of seductive tastes. Tuck the ingredients into parchment-paper hearts, pop them in the oven and prepare to fall in love.

Recipe notes

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