SHRIMP WITH KALE AND WHITE BEANS BAKED IN PARCHMENT

Shrimp with Kale and White Beans Baked in Parchment image

Yield serves 6

Number Of Ingredients 12

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1 carrot, peeled and cut into 1/4-inch-thick rounds (cut into half-moons, if large)
1 celery stalk, thinly sliced (about 3/4 cup)
1/2 medium red onion, finely chopped (about 1/2 cup)
1 can (15 ounces) white beans, such as cannellini or navy, drained and rinsed
3/4 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon coarse salt
Freshly ground pepper
1 small bunch kale (about 12 ounces), stems and center ribs discarded, leaves thinly sliced crosswise
18 medium shrimp (about 8 ounces), peeled and deveined
3/4 cup homemade or low-sodium store-bought chicken stock

Steps:

Preheat the oven to 400°F. Cut 6 pieces of parchment paper to measure 12 × 13 inches each. Stir together the carrots, celery, onion, beans, rosemary, lemon juice, oil, and salt in a large bowl; season with pepper. Add the kale and shrimp; toss well.
Lay the parchment rectangles on a work surface. Divide the shrimp mixture evenly among them, mounding in the center of each. Working with one piece at a time, gather the paper around the filling to form a bundle; loosely tie with kitchen twine (18-inch piece), leaving a small opening. Pour 2 tablespoons stock into the opening of each bundle; tie the twine in a bow tightly to seal.
Transfer the bundles to a rimmed baking sheet. Bake 20 minutes; shrimp should be cooked through. Transfer the packets to bowls. Serve immediately, opening the packets at the table.