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.

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

　　Preheat oven to 350°F. Peel and core 2 apples. Wrap each in a sheet of aluminum foil and bake 35 minutes on a cookie sheet. Core third apple and cut into 8 slices. In a nonstick pan, sauté slices in butter, 3 minutes per side. Remove pan from heat. Cut each parchment sheet into a heart, keeping shapes as large as possible (18-inch width). Brush one side of each heart with egg white. Unwrap baked apples, place in bowl and mash with a fork. Heat oven to 400°F. Spoon 1/2 cup mashed apples into a rectangle in the center of one half of each heart. Position 4 apple slices alternating with 4 shrimp atop mashed apples. Season with salt and pepper. Layer 2 Gruyère slices on each arrangement. Fold heart, crimp edges to seal and bake 6 to 8 minutes on a cookie sheet. Transfer to plates and open right before serving.

Nutrition Per Serving

　　8 g fat (3 g saturated fat)

　　33 g carbohydrates

　　37 g protein

　　5.5 g fiber

　　#### Nutritional analysis provided by Self