Veracruz Shrimp Packets
Equipment
- Parchment paper 15"x18" sheets
- Large knife
- Cutting Board
- Measuring cup(s)
- Measuring spoons
- Medium bowl
- Large spoon
- Zester
- Kitchen shears
- 4 Plates
Ingredients
- 4 Large Roma tomatoes chopped
- 2 Garlic cloves minced
- ½ Small yellow onion thinly sliced
- ½ cup Salad olives drained & sliced
- ⅓ cup Pickled jalapeño drained & sliced
- 2 Tbsp Capers drained
- 1 Tbsp Fresh oregano finely chopped
- 1 Tbsp Fresh lime juice
- 2 8.8 oz pkg iO organic 90-second brown basmati rice
- 4 tsp Olive oil
- 2 tsp Lime zest
- 1¼ lb Raw 21-26 count shrimp peeled & deveined, thawed if necessary
Instructions
- Preheat oven to 400°; cut 4 (15" x 18") sheets parchment paper. In medium bowl, toss tomatoes, garlic, onion, olives, jalapeños, capers, oregano, lime juice, oil and lime zest until well combined.
- Place 1 sheet parchment on work surface. Arrange about 1 cup tomato mixture on half of parchment sheet; place ¼ shrimp over tomato mixture. Fold parchment paper in half over shrimp and tomato mixture; fold edges several times to seal tightly. Repeat with remaining parchment sheets, tomato mixture and shrimp. Place packets on rimmed baking pan; bake 10 minutes or until shrimp turn opaque throughout.
- Prepare rice as label directs. Makes about 2 cups.
- With kitchen shears, cut an "X" in top of packets, then carefully pull back parchment to open. Divide rice over 4 plates; pour 1 packet over each.
Video
Nutrition
Serving: 1packetCalories: 437kcalCarbohydrates: 58gProtein: 27gFat: 11gSaturated Fat: 1gCholesterol: 194mgSodium: 883mgFiber: 4gSugar: 2g
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