| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 4 mixed color mini bell peppers, or 1 Carmen pepper, seeded and sliced into thin rings
- 2 celery ribs, thinly sliced on the bias
- 1 leek, halved lengthwise and soaked in cold water to remove grit, then sliced into thick half-moons
- 1 large shallot, thinly sliced
- 2 tablespoons olive oil, plus extra to drizzle
- Kosher salt
- Freshly ground black pepper
- 1 1/2 pounds large peeled and deveined shrimp
- 4 sprigs fresh thyme
- 1 1/2 teaspoons herbs de Provence
- 4 thin lemon rounds
- 4 teaspoons dry white wine or water
- 1/4 cup fresh parsley leaves, chopped
Instructions
- Preheat the oven to 400 degrees F. Lay out 4 pieces of parchment paper, 16 inches long and the width of your roll.
- Toss the peppers, celery, leek and shallot with 1 tablespoon of the oil, 1/4 teaspoon salt, and pepper to taste. Divide evenly and place on one half of each parchment piece.
- Toss the shrimp with the remaining tablespoon oil, the thyme, herbs de Provence and salt to taste. Divide evenly and put on top of the vegetables on the parchment. Put a lemon round on each and drizzle each with 1 teaspoon of wine or water.
- Fold the parchment paper over the ingredients, crimping and folding to seal, making parchment packages. Arrange the packages on a baking pan and bake until the shrimp are cooked through, 10 to 15 minutes. Cut a slit in each packet to release the steam, then open the packets. Drizzle each with olive oil and sprinkle with parsley.
- Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 255 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 274 mg |
| Sodium | 653 mg |
| Serving Size | 1 of 4 servings |
| Calories | 255 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 274 mg |
| Sodium | 653 mg |
Reviews
This was fantastic! I had to cook mine a little longer, but otherwise, perfect. Delicious, healthy, easy clean up. Keeper.
Awesome!!!
So good. I fiddled with the veggies a little – carrots, fennel, scallions, red & green peppers, mushrooms and zucchini but otherwise I followed the recipe and it was delicious. Play with it but enjoy it.
Wonderful awesome and dinner party Savvy
Definitely keeping this in my recipe file. Shrimp was very tender not over cooked
I made this tonight and it is a “wow” such good flavors and easy to make! I served it with her Farro recipe and that was just as good and also easy to make! I will be making this again and for guests.
Made this today. My family and I loved it, such great flavors and so easy to make. Served it with Jasmine rice. I will definitely make this again.