- 2 cups frozen precooked rice (such as InnovAsian®)
- 24 pitted green olives, roughly chopped
- 3/4 cup low-sodium chicken broth
- 1 orange, juiced
- 3 tablespoons pesto, or to taste
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound medium shrimp, peeled and deveined
- 4 thin slices tomato
- 2 tablespoons chopped toasted almonds
- 2 tablespoons chopped fresh parsley
- Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
- Mix rice, green olives, chicken broth, orange juice, pesto, 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 tomato 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.
09/07/2019
recipepes.com
pesto shrimp packets, recipe
PT15M
PT1H
5
455 calories
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