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Veracruz Shrimp en PapilloteVeracruz Shrimp en Papillote
Veracruz Shrimp en Papillote
Veracruz Shrimp en Papillote
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Recipe - The Fresh Grocer - Corporate
VeracruzShrimpenPapillote.jpg
Veracruz Shrimp en Papillote
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Calories386
Ingredients
1 cup basmati rice
4 large Roma tomatoes (about 1 pound), chopped (about 2 cups)
2 garlic cloves, minced
1/2 small yellow onion, thinly sliced (about ½ cup)
1/2 cup drained sliced salad olives
1/3 cup drained and chopped pickled jalapeño slices
2 Tbs rinsed and drained capers
1 Tbs finely chopped fresh oregano leaves
1 Tbs fresh lime juice
4 tsp olive oil
2 tsp lime zest
1 1/4 lbs raw 21-25 count peeled and deveined shrimp, thawed if necessary
Directions

1. Preheat oven to 400°. Prepare rice as label directs.

 

2. Meanwhile, in medium bowl, toss tomatoes, garlic, onion, olives, jalapeños, capers, oregano, lime juice, oil and lime zest until well combined.

 

3. Cut four 15 x 18-inch sheets parchment paper. Place 1 sheet parchment on work surface. Arrange about 1 cup of tomato mixture on half of parchment sheet; place ¼ of shrimp (about 7 shrimp) over tomato mixture. Fold parchment over to cover shrimp and tomato mixture. Fold edges several times to seal tightly. Repeat with remaining parchment sheets, tomato mixture and shrimp.

 

4. Place parchment packets on rimmed baking pan. Bake 10 minutes or until shrimp reaches an internal temperature of 145° and turns opaque throughout. With kitchen shears, cut an X in top of parchment packets, then carefully pull back parchment to open.

 

5. To serve, evenly divide rice over 4 dinner plates, then pour 1 packet over rice.

 

Nutritional Information
  • 11 g Fat
  • 1 g Saturated fat
  • 183 mg Cholesterol
  • 717 mg Sodium
  • 41 g Carbohydrates
  • 2 g Fiber
  • 29 g Protein
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
386
Calories

Shop Ingredients

Makes 4 servings
1 cup basmati rice
Wholesome Pantry Organic Long Grain Brown Rice, 8.8 oz
Wholesome Pantry Organic Long Grain Brown Rice, 8.8 oz, 8.8 Ounce
$2.99$0.34/oz
4 large Roma tomatoes (about 1 pound), chopped (about 2 cups)
Roma Tomato
Roma Tomato, 6 Ounce
$0.75 avg/ea$1.99/lb
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
1/2 small yellow onion, thinly sliced (about ½ cup)
Medium Yellow Onion
Medium Yellow Onion, 20 Ounce
On Sale!
$0.99 avg/ea was $1.61 avg/ea$0.79/lb
1/2 cup drained sliced salad olives
Cento Spanish Salad Olives, 10 oz
Cento Spanish Salad Olives, 10 oz, 10 Ounce
On Sale!
$2.49 was $2.99$0.25/oz
1/3 cup drained and chopped pickled jalapeño slices
Mt. Olive Jalapeno Slices, 12 fl oz
Mt. Olive Jalapeno Slices, 12 fl oz, 12 Fluid ounce
$2.79$0.23/fl oz
2 Tbs rinsed and drained capers
Cento Capote Capers, 3 oz
Cento Capote Capers, 3 oz, 3 Fluid ounce
$2.49$0.83/fl oz
1 Tbs finely chopped fresh oregano leaves
McCormick Oregano Leaves, 0.75 oz
McCormick Oregano Leaves, 0.75 oz, 0.75 Ounce
$3.69$4.92/oz
1 Tbs fresh lime juice
Sicilia Original Lime Juice, 4 fl oz
Sicilia Original Lime Juice, 4 fl oz, 4 Fluid ounce
$1.49$0.37/fl oz
4 tsp olive oil
Filippo Berio Olive Oil, 50.7 fl oz
Filippo Berio Olive Oil, 50.7 fl oz, 51 Fluid ounce
$34.99$0.69/fl oz
2 tsp lime zest
Bagged Limes - 2lb, 2 pound
Bagged Limes - 2lb, 2 pound, 2 Pound
$5.99$3.00/lb
1 1/4 lbs raw 21-25 count peeled and deveined shrimp, thawed if necessary
Wholesome Pantry Raw Large Cleaned Shrimp, 62-80 shrimp per bag, 32oz
Wholesome Pantry Raw Large Cleaned Shrimp, 62-80 shrimp per bag, 32oz, 2 Pound
On Sale! Limit 4
$19.98 was $21.98$9.99/lb

Nutritional Information

  • 11 g Fat
  • 1 g Saturated fat
  • 183 mg Cholesterol
  • 717 mg Sodium
  • 41 g Carbohydrates
  • 2 g Fiber
  • 29 g Protein

Directions

1. Preheat oven to 400°. Prepare rice as label directs.

 

2. Meanwhile, in medium bowl, toss tomatoes, garlic, onion, olives, jalapeños, capers, oregano, lime juice, oil and lime zest until well combined.

 

3. Cut four 15 x 18-inch sheets parchment paper. Place 1 sheet parchment on work surface. Arrange about 1 cup of tomato mixture on half of parchment sheet; place ¼ of shrimp (about 7 shrimp) over tomato mixture. Fold parchment over to cover shrimp and tomato mixture. Fold edges several times to seal tightly. Repeat with remaining parchment sheets, tomato mixture and shrimp.

 

4. Place parchment packets on rimmed baking pan. Bake 10 minutes or until shrimp reaches an internal temperature of 145° and turns opaque throughout. With kitchen shears, cut an X in top of parchment packets, then carefully pull back parchment to open.

 

5. To serve, evenly divide rice over 4 dinner plates, then pour 1 packet over rice.