from new CSA member Julie Ahern:

  • 1 bu kale, chopped
  • 1 carrot, thinly sliced
  • 1 celery stalk, thinly sliced
  • 15 oz can of cannelini beans, drained
  • 20 medium shrimp, raw
  • 1/2 red onion, thinly sliced
  • 1 t. rosemary
  • juice of 1 lemon
  • 2 T olive oil
  • salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. Mix together and divide between 4 parchment packets (5 shrimp per packet). 
  3. Working with one packet at a time, gather up the sides and carefully add 2 T of stock to each packet (a turkey baster works well here, or just pour it in the top of the pouch.)  Tie off and place on a rimmed cookie sheet and bake for 25 minutes.

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