Shrimp with Kale and White Beans Baked in Parchment

• 1 carrot, peeled and cut into 1/4-inch-thick rounds (cut into half-moons, if large)
• 1 celery stalk, thinly sliced (about 3/4 cup)
• 1/2 medium red onion, finely chopped (about 1/2 cup)
• 1 can (15 ounces) white beans, such as cannellini or navy, drained and rinsed
• 3/4 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 1 teaspoon coarse salt
• Freshly ground pepper
• 1 small bunch kale (about 12 ounces), stems and center ribs discarded, leaves thinly sliced crosswise
• 18 medium shrimp (about 8 ounces), peeled and deveined
• 3/4 cup homemade or low-sodium store-bought chicken stock

1. Preheat the oven to 400F.
2. Cut 6 pieces of parchment paper to measure 12 x 13 inches each.
3. Stir together the carrots, celery, onion, beans, rosemary, lemon juice, oil, and salt in a large bowl; season with pepper.
4. Add the kale and shrimp; toss well.
5. Lay the parchment rectangles on a work surface.
6. Divide the shrimp mixture evenly among them, mounding in the center of each.
7. Working with one piece at a time, gather the paper around the filling to form a bundle; loosely tie with kitchen twine (18-inch piece), leaving a small opening.
8. Pour 2 tablespoons stock into the opening of each bundle; tie the twine in a bow tightly to seal.
9. Transfer the bundles to a rimmed baking sheet.
10. Bake 20 minutes; shrimp should be cooked through.
11. Transfer the packets to bowls.
12. Serve immediately, opening the packets at the table.

carrot, celery stalk, red onion, white beans, fresh rosemary, lemon juice, olive oil, coarse salt, freshly ground pepper, kale, shrimp, chicken

Taken from www.epicurious.com/recipes/food/views/shrimp-with-kale-and-white-beans-baked-in-parchment-392601 (may not work)