Pesto Shrimp Packets The Best Recipes

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Pesto Shrimp Packets

"Shrimp, pesto, and orange flavors mingle within individualized roasting packets that make serving a breeze."

Ingredients :

• 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

Instructions :

Prep : 30M	Cook : 4M	Ready in : 45M

• 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.

Notes :

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