My Happy Dish

This dish makes me happy because...

That’s a wrap

Cooked in individual foil packages, this shrimp dish is so easy, you’ll wonder if you cooked at all

Food + Styling + Photography by Paul Lowe

I don’t really care too much about trends. They often feel overrated. But sometimes a trend comes along that I can get behind—like foil-package cooking. I love anything that makes everyday dinner prep easier and faster. Because, let’s face it, we don’t always have hours to spend in the kitchen. You can even prep everything the night before and bake when it’s time to eat.

While this is not the classic piri piri recipe, it’s close—and equally delicious. The sauce created by cooking in foil is divine, especially poured over rice.

“Piri Piri” Shrimp with Asparagus and Lime

SERVES 4

• 32 raw cleaned shrimp

• 11/2 teaspoon harissa paste (or any chili paste)

• juice of 1/2 lime pinch of salt

• 1 bunch thin spring asparagus, cleaned, ends trimmed

• 2 limes, halved

• 12 cherry tomatoes, halved

1. Preheat oven to 425ºF.

2. Toss shrimp, harissa, lime juice, and salt in a mixing bowl.

3. Tear and stack eight 8-inch-long aluminum foil pieces.

4. On each piece of foil, place an equal amount of asparagus and tomatoes, a lime wedge, and 4 shrimp. Sprinkle with a little salt.

5. Fold each piece of foil into a packet until its completely sealed.

6. Place foil packets on baking sheet, and bake for 15 minutes.

Serve with rice and a side salad.