Active Time: 20 minutes • Total Time: 35 minutes • Serves: 4
1 cup basmati or extra long grain white rice
3 large Roma tomatoes (about 12 ounces), diced (about 2 cups)
2 garlic cloves, minced
1/2 small yellow onion, very thinly sliced (about 1/2 cup)
1/2 cup drained sliced Schnucks salad olives
2 tablespoons chopped fresh oregano leaves
2 tablespoons drained diced pickled jalapeño chile peppers
2 tablespoons rinsed and drained capers
1-1/4 pounds raw 36-40 count peeled and deveined shrimp, thawed if necessary
4 teaspoons Schnucks olive oil
1. Preheat oven to 400°F. Prepare rice as label directs. Meanwhile, in medium bowl, toss tomatoes with garlic, onion, olives, oregano, jalapeños and capers until well combined.
2. Cut four 18 x 15-inch sheets parchment paper and arrange horizontally on work surface. Place scant 1 cup tomato mixture slightly to the right of center on each sheet. Evenly divide shrimp and place over tomato mixture, then drizzle each with 1 teaspoon oil. Fold left half of parchment paper over to cover shrimp and tomato mixture, lining up edges of parchment. Starting at bottom left-hand corner, fold corner in to make a triangle. Continue folding edges of parchment over into 1/2-inch folds, pressing to make crisp creases for an airtight seal. Continue to work your way around the edges of the packet, overlapping folds as you go and pressing firmly on creases to create a half-moon-shaped packet. If desired, staple folds to ensure they do not open.
3. Place packets on large rimmed baking pans. Bake 15 minutes. Packets should puff while they bake. With kitchen shears, cut an X in top of each packet to allow steam to escape, then carefully pull back parchment to open. Shrimp should turn opaque throughout and reach an internal temperature of 145°F.
4. On each of 4 dinner plates, evenly divide rice; slide vegetables, shrimp and any juices in packet over rice to serve.
Each serving: about 375 calories, 10 g total fat (1 g saturated),
183 mg cholesterol, 615 mg sodium, 39 g carbohydrate,
1 g fiber, 29 g protein
If desired, prepare foil packets to cook recipe on the grill or in the oven. Cut two 18 x 18-inch sheets heavy-duty aluminum foil, then layer to make a double thickness, lining up edges of foil. Repeat to make 3 more double-thick sheets. Proceed with step 2 as directed, but fold and crimp edges of foil tightly 3 to 4 times to seal well. Bake as directed in step 3 or, to grill, place packets in covered outdoor grill prepared for direct grilling over medium heat. Grill 15 minutes.