Description
Shrimp, olive, and orange flavors mingle within individualized roasting packets that make serving a breeze.
Ingredients
- 2 cups frozen precooked rice (such as InnovAsian®)
- 1 cup coarsely chopped pitted green olives
- ¾ cup low-sodium chicken broth
- 1 orange, juiced
- 1 teaspoon finely grated orange zest
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound medium shrimp, peeled and deveined
- 4 teaspoons extra-virgin olive oil
- 4 thin slices orange
- 2 tablespoons chopped toasted almonds
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Cut four 12×15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
- Mix rice
- olives
- chicken broth
- orange juice
- orange zest
- salt
- and pepper together in a bowl.
- Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle
- near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top.
- Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
- Roast on the center rack of the preheated oven until shrimp are tender and opaque
- 15 to 17 minutes. Unfold 1 edge of the parchment
- being careful to avoid steam
- and look inside to check doneness.
- Open packets carefully
- being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 4