This brown-paper package is anything but plain. Make a bunch; each is a complete light meal for one,including cannellini beans and shellfish (good sources of protein), carrot and greens (full of beta carotene), plus a splash of stock.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

22 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
delicious....would definitely make again. and so fun
Rating: 4 stars
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.