Tilapia and Shrimp En Papollote

• 1 (6 ounce) tilapia fillets
• 3 large raw shrimp, peeled and deveined
• 4 ounces vegetables, carrot, squash, and zucchini, julienned 1/4 inch wide by 4 inches long
• 1 ounce white wine or 1 ounce chicken stock or 1 ounce vegetable stock
• salt and pepper
• 1 tablespoon olive oil

1. Preheat oven to 425F
2. Season vegetables with salt and pepper and toss with olive oil; mix well and set aside.
3. Cut a large heart shape out of parchment paper and place on baking sheet or dish.
4. Season tilapia and shrimp with salt and pepper on both sides.
5. Place vegetables on one half of paper heart; top with tilapia and shrimp, and pour liquid on top of fish.
6. Fold the empty half of the paper over the fish and vegetables; fold and crimp the edges of the paper to seal tightly.
7. (Can be refrigerated now if you wish.
8. ).
9. Bake for 7 to 9 minutes; the package should be puffy and the paper brown.
10. (I had to cook mine significantly longer than this, so be prepared that it might take longer.
11. ).
12. Place packet on a plate; cut open, being careful of the steam.

tilapia fillets, shrimp, vegetables, white wine, salt, olive oil

Taken from www.food.com/recipe/tilapia-and-shrimp-en-papollote-122468 (may not work)