Shrimp with Kale and White Beans
Lucinda bakes jumbo shrimp and veggies in parchment paper bundles for a healthy, low-fat meal.
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.