Shrimp with Kale and White Beans Baked in Parchment

Name: Shrimp with Kale and White Beans Baked in Parchment
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400F.
2
Cut 6 pieces of parchment paper to measure 12 x 13 inches each.
3
Stir together the carrots, celery, onion, beans, rosemary, lemon juice, oil, and salt in a large bowl; season with pepper.
4
Add the kale and shrimp; toss well.
5
Lay the parchment rectangles on a work surface.
6
Divide the shrimp mixture evenly among them, mounding in the center of each.
7
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.
8
Pour 2 tablespoons stock into the opening of each bundle; tie the twine in a bow tightly to seal.
9
Transfer the bundles to a rimmed baking sheet.
10
Bake 20 minutes; shrimp should be cooked through.
11
Transfer the packets to bowls.
12
Serve immediately, opening the packets at the table.

698

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp with Kale and White Beans Baked in Parchment falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!