shrimp and bean pockets
(1 rating)
I tried this recipe when my boyfriend said he wanted a light healthy dinner. I copied this from Better Homes and Gardens in 2009, but had never actually made it. It is so simple and easy-yet the flavor is unmistakable!
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For shrimp and bean pockets
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1 1/4 lbmedium sized fresh or frozen shrimp
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15 ozcannellini bean, rinsed and drainged
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1large tomato, thinly sliced
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1/4 csliced green onions
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1/4 cchicken broth
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1 tspfinely shredded lemon peel
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1 Tbsplemon juice
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1 tspolive oil
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1 tspold bay seasoning (or seafood seasoning)
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4country style bread
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black pepper, to taste
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fresh basil and parmesan, to taste
How To Make shrimp and bean pockets
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1Thaw shrimp if frozen. Peel and devein shrimp and set aside. Preheat oven to 350 degrees.
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2Fold 4 24x18 inch 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 lemon peel, black pepper, and Old Bay seasoning.
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3Allow room for steam to build- fold together narrow ends of foil and seal with a double fold. Place pockets on a baking sheet.
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4Bake for 20 minutes, or until the shrimp are opaque. Carefully open packets. Optional: Top with basil and Parmesan. Serve with bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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