Five shrimp and vegetable packets - B Positive Plasma

Five shrimp and vegetable packets

Shellfish is a great source of dietary iron, so this #wellnesswednesday B Positive Insider is serving up five shrimp and vegetable packets! The snap peas and bell pepper give it an extra Vitamin C kick, and you can serve this over brown rice and quinoa for an additional fiber boost too! This recipe is great because you can heat it in the oven to warm up in the winter or grill it outside in the summer to avoid a hot kitchen. Here's what you'll need and how to make it: 

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Ingredients:  

3 tablespoons reduced-sodium soy sauce 

3 tablespoons toasted sesame oil 

3 tablespoons rice wine 

½ tablespoons honey 

2 cloves garlic, chopped 

1 tablespoon chopped fresh ginger 

1 tablespoon sesame seeds 

½ teaspoon crushed red pepper 

1¼ pounds raw shrimp, deveined and peeled 

1 cup fresh corn kernels 

2 cups sugar snap peas, trimmed 

1 red bell pepper, cut into 1-inch pieces

Preparation
Preheat oven to 400°FCombine soy sauce, sesame oil, rice wine, honey, garlic, ginger, sesame seeds, and crushed red pepper in a large bowl. Add shrimp and mix well. Place in fridge and let marinate 1 hour.  

To prepare vegetable packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side and use scissors to cut out the heart shape. Open up the heart, then combine corn with snap peas and bell pepper in a medium bowl. Using a slotted spoon, transfer one-quarter of the shrimp to one side of each open heart close to the crease, leavinga 1-inch border around the edges for folding. Place one-quarter of the vegetable mixture (about 1 cup) on top of each portion of shrimp. Close the packet to cover the ingredients.  

Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a largebaking sheet and bake until the shrimp are just cooked through and the vegetables are tender, about 15 minutes. To check to see if shrimp is baked through, carefully open the foil (be wary of steam), and spear vegetables with a fork to see if tender. 

While shrimp is baking, place the reserved marinade in a small saucepan. Bring to a boil over medium-high heat and boil until thickened, about 3 to 5 minutes. Let the packets rest unopened for 5 minutes. Drizzle the marinade over the shrimp and vegetables for a delectable, savory meal! 

 


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