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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a recipe from the May, 2009 Better Homes and Gardens. It is shrimp and beans, along with fresh vegetables and seasonings, all wrapped up in a foil packet, then served on top of toasted bread. I love cooking in foil as it can easily be made ahead, and cleanup is a breeze! Ingredients:
1 1/4 lbs medium shrimp |
15 ounces cannellini, beans. rinsed and drained |
1 large tomato, thinly sliced |
1/4 cup sliced green onion (about 2) |
1/4 cup chicken broth |
1 teaspoon finely shredded lemon peel |
1 tablespoon lemon juice |
1 teaspoon olive oil |
1 teaspoon old bay seasoning |
black pepper |
4 country bread, slices toasted |
fresh basil |
shredded parmesan cheese |
Directions:
1. Peel and devein shrimp - set aside.
2. Preheat oven to 350. Fold four 24 x 18 sheets of heavy-duty foil in half. On center of foil, evenly divide beans, tomatoes, shrimp and onions. Drizzle with broth, lemon juice and oil. Sprinkle with seasoning, lemon peel and black pepper.
3. Allowing room for steam to build, fold together narrow ends of foil; seal with double-fold. Place packets on baking sheet. Bake 20 minutes or until shrimp are opaque. Carefully open packets. Serve on top of, or alongside toasted bread. Top with basil and parmesan.
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