My first job in New Orleans was at Mr B's, In the French Quarter. One day I came in to work my shift on the back line, and Chef told me that there was a new dish coming off my station, Gulf fish "en papillote". I thought,"cool", I had learned to make them in Culinary School. No problem, but then I realized I had to make at least 60 of them before the start of service.
Lets just say that I got to be real good at them!
Last night we had our dear friends over with their son, our godson, and I thought that Kobe might get a kick out of cooking his dinner in a bag. And I was right, he thought it was the coolest thing. So cool that he ate shrimp that was not fried for the first time with no complaints.
This is important when making papillote. It simply means "everything in it's place."
Place on a sheet pan. From this point you can place them in the refrigerator to hold until you are ready to cook them or you can put them directly in the oven.
When you pull them out of the oven they will be puffed up from the steam inside. Now you just need to put them on a plate, cut the top oven and enjoy!