Gallery

Recipe Summary

prep:
45 mins
bake:
10 mins at 425°
Servings:
4
Yield:
4 packets
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place an oven rack in the top one-third of the oven and preheat oven to 425°F. Cut four 24x15-inch sheets of parchment paper. Fold each sheet in half, forming 15x12-inch rectangles. Cut a heart shape from one of the rectangles. Use this as a guide to cut 3 more hearts from the remaining rectangles. Set hearts aside.

    Advertisement
Instructions Checklist
  • In a large bowl whisk together the mayonnaise, chipotle, adobo sauce, lime peel, and lime juice. Add shrimp and toss to coat; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a medium bowl combine the corn, beans, banana, green onions, and cilantro. Season with salt and pepper.

Instructions Checklist
  • Working with one at a time, open up 1 parchment heart. Mound 1 cup of the corn mixture in the center of one side of the heart. Top with one-fourth of the shrimp mixture. Starting at the top of the heart, make a 1/2-inch folded edge, creasing crisply. Working your way around again, make overlapping 1/2-inch folds. Twist the tip of the heart and tuck it under the packet. Place packets on a large baking sheet (they may overlap). Bake for 10 minutes or until shrimp are opaque.

Nutrition Facts

357 calories; total fat 12g; saturated fat 2g; polyunsaturated fatg; monounsaturated fatg; cholesterol 174mg; sodium 669mg; potassium 393mg; carbohydrates 35g; fiber 6g; sugar 10g; protein 30g; trans fatty acidg; vitamin a 437IU; vitamin c 14mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 101mg; iron 4mg.

Reviews