shrimp and bean pockets
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!
prep time
15 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 1 1/4 pounds medium sized fresh or frozen shrimp
- 15 ounces cannellini bean, rinsed and drainged
- 1 - large tomato, thinly sliced
- 1/4 cup sliced green onions
- 1/4 cup chicken broth
- 1 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon old bay seasoning (or seafood seasoning)
- 4 - country style bread
- - black pepper, to taste
- - fresh basil and parmesan, to taste
How To Make shrimp and bean pockets
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Step 1Thaw shrimp if frozen. Peel and devein shrimp and set aside. Preheat oven to 350 degrees.
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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