Shrimp And Rice Packets With Olives And Oranges
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tsp
Kosher Salt1 tsp
Ground Black Pepper4 tsps
Extra-Virgin Olive Oil2 tbsps
Toasted Almond (chopped)2 tbsps
Parsley (chopped fresh)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Cut four 12x15-inch sheets of parchment paper
3
Fold each in half widthwise and reopen
4
Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl
5
Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease
6
Pile shrimp evenly over rice mixture
7
Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top
8
Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal
9
Arrange packets close together on a sheet pan
10
Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes
11
Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness
12
Open packets carefully, being careful to avoid steam
13
Slide shrimp and rice mixture into bowls
14
Garnish with almonds and parsley