Shrimp Scampi in Parchment
Servings
2Serving size
4 ounces shrimp with beans and veggiesThis recipe can easily be multiplied but does not make very good leftovers. For this recipe you will need 2 sheets parchment or foil, 30 inches in length each.
Ingredients
| 4 tsp.. Unsalted butter |
| 1 clove Garlic, raw (finely minced) |
| 1 Tbsp Shallots, raw (finely minced) |
| 2 Tbsp. Fresh parsley (minced) |
| 2 tsp. Olive oil |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 medium Carrots, raw (peeled and finely diced) |
| 4 Tbsp White wine (divided) |
Instructions
Add the olive oil, salt, and pepper and blend well.
Fold the shrimp into the scampi butter until it is well coated. Refrigerate until needed.
In another bowl, fold together the beans and carrots.
Preheat the oven to 400°F.
Fold the parchment (or foil) so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.
Place half of the bean mixture on each parchment paper.
Place half of the shrimp on top of each serving of the bean mixture. Use a rubber spatula to get all of the scampi butter out of the bowl and on top of the shrimp.
Place 2 tablespoons of the white wine over the top of each of the servings of shrimp.
Close the parchment by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The pouch with the shrimp and beans inside will be in the shape of a large half circle.
Place the pouches on a cookie sheet and then into the oven. Reduce the heat to 375°F and cook for 25 minutes.
To serve, place the pouches on individual plates and carefully cut open the pouches in an X. Be careful, as the steam will be hot! Serve still in the pouches.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Coating the shrimp with the scampi butter is the key to keeping them moist and plump. You might think that after 25 minutes in the oven they would be woefully overcooked, but this recipe was tested a few times and that is the optimum timing. Because the rest of the ingredients take time to cook and heat up, the shrimp steam near the end of the cooking cycle. The beans and carrots are tender but not overcooked, the shrimp plump and juicy, and the butter and wine combine for a sweet garlicky sauce.