Reviews (2) Add Rating & Review 22 Ratings 5 star values: 7 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 07/11/2015 delicious....would definitely make again. and so fun Martha Stewart Member Rating: 4 stars 07/26/2012 Wonderful recipe! Very flavorful and delicious. I would use large shrimp and maybe cook for 13-15 minutes so shrimp will not over cook. Beautiful presentation and something a little different to prepare for a dinner party. Serve with crusty bread or linguine tossed with summer vegetables and fresh basil.
Back to Shrimp with Kale and White Beans Baked in Parchment All Reviews for Shrimp with Kale and White Beans Baked in Parchment - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Shrimp with Kale and White Beans Baked in Parchment Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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 rosemary 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
Cook’s Notes To prepare a vegetarian version of this dish, omit the shrimp and replace the chicken stock with vegetable stock.
Gallery Shrimp with Kale and White Beans Baked in Parchment
Recipe Summary Servings: 6
Gallery
Shrimp with Kale and White Beans Baked in Parchment
Shrimp with Kale and White Beans Baked in Parchment
Shrimp with Kale and White Beans Baked in Parchment
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 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 rosemary 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
Directions
Preheat oven to 400 degrees Fahrenheit. Cut six pieces of parchment paper to measure 12 by 13 inches each. Stir together carrot, celery, onion, beans, rosemary, lemon juice, oil, and salt in a large bowl; season with pepper. Add kale and shrimp; toss well.
Lay parchment rectangles on a work surface. Divide shrimp mixture evenly among them, mounding in center of each. Working with one piece at a time, gather paper around filling to form a bundle; loosely tie with kitchen twine (18-inch piece), leaving a small opening. Pour 2 tablespoons stock into opening of each bundle; tie twine in a bow tightly to seal.
Transfer bundles to a rimmed baking sheet. Bake 20 minutes; shrimp should be cooked through. Transfer packets to bowls. Serve immediately, opening packets at the table.
Cook’s Notes To prepare a vegetarian version of this dish, omit the shrimp and replace the chicken stock with vegetable stock.
Cook’s Notes
To prepare a vegetarian version of this dish, omit the shrimp and replace the chicken stock with vegetable stock.
Reviews (2)
Add Rating & Review 22 Ratings 5 star values: 7 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 07/11/2015 delicious....would definitely make again. and so fun Martha Stewart Member Rating: 4 stars 07/26/2012 Wonderful recipe! Very flavorful and delicious. I would use large shrimp and maybe cook for 13-15 minutes so shrimp will not over cook. Beautiful presentation and something a little different to prepare for a dinner party. Serve with crusty bread or linguine tossed with summer vegetables and fresh basil.
Reviews (2)
Add Rating & Review 22 Ratings 5 star values: 7 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 0
Add Rating & Review
22 Ratings 5 star values: 7 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 0
22 Ratings 5 star values: 7 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 0
22 Ratings 5 star values: 7 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 0
5 star values: 7 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 07/11/2015 delicious....would definitely make again. and so fun Martha Stewart Member Rating: 4 stars 07/26/2012 Wonderful recipe! Very flavorful and delicious. I would use large shrimp and maybe cook for 13-15 minutes so shrimp will not over cook. Beautiful presentation and something a little different to prepare for a dinner party. Serve with crusty bread or linguine tossed with summer vegetables and fresh basil.Martha Stewart Member
Rating: Unrated 07/11/2015
delicious….would definitely make again. and so fun
Rating: Unrated
Rating: 4 stars 07/26/2012
Wonderful recipe! Very flavorful and delicious. I would use large shrimp and maybe cook for 13-15 minutes so shrimp will not over cook. Beautiful presentation and something a little different to prepare for a dinner party. Serve with crusty bread or linguine tossed with summer vegetables and fresh basil.
Rating: 4 stars
All Reviews for Shrimp with Kale and White Beans Baked in Parchment
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp with Kale and White Beans Baked in Parchment
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
