Preheat the oven to 375 degrees F.
In a medium bowl, whisk
together the wine, grapeseed oil, lemon juice
, parsley, garlic
and curry. Add the cooked couscous
and toss well.
Fold and crease the parchment in half and lay the folded sheets on a flat surface. Open and divide the couscous into center of each paper, leaving 3-inch edge clean and free of couscous. Portion the raw shrimp* over the couscous, making sure that the shrimp
is not stacked on top of each other, because this would prevent even cooking. In separate bowl, whisk together the ginger
, grapeseed oil
, lemon juice, thyme
and parsley. Drizzle
over the shrimp.
To seal the paper, crimp the edges, in circular motion, folding each flap over half of previous fold until completely sealed. Repeat this process with each papillote. Arrange the packets on a cookie
sheet and bake for 14 to 16 minutes. Remove the pan from the oven and allow to rest for 2 to 3 minutes. Once rested, carefully remove the packets from the pan, put on serving plates and "open" the papillote
with knife or scissors.