Shrimp with Kale and White Beans Baked in Parchment

Name: Shrimp with Kale and White Beans Baked in Parchment
Yield: serves 6
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; 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

January 26, 2012

This recipe, without the shrimp (and with vegetable stock), makes a nice vegetarian main dish; serve it with grated Parmesan cheese.

Recipe information

Yield
serves 6

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

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

Preparation

Step 1
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.
Step 2
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.
Step 3
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.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsWhite Bean Bean and Legume Vegetable Rosemary Herbs & Spices Kale Leafy Greens Shrimp Shellfish Seafood Main Dinner Gluten Free Nut Free Dairy Free Quick Easy Weeknight Meals Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes