Cuban Shrimp

from Parents Magazine

Cuban Shrimp
Servings: 4 Yield: 4 packets Prep 45 mins Bake 425° 10 mins

Ingredients

  • 3 tablespoons mayonnaise
  • 1 canned chipotle chile in adobo sauce, finely chopped
  • 1 teaspoon canned adobo sauce
  • 1/2 teaspoon finely shredded lime peel
  • 2 teaspoons lime juice
  • 1 pound large shrimp in shells (about 20), peeled and deveined
  • 4 ears fresh corn, husks and silks removed, and kernels cut (2 1/2 cups)
  • 1 cup rinsed and drained canned black beans
  • 1 firm, just-ripe banana, peeled and chopped
  • 1/2 cup thinly sliced green onions
  • 1/4 cup coarsely chopped cilantro
  • Salt and pepper

Make It

1. Place an oven rack in the top one-third of the oven and preheat oven to 425 degrees 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.

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

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

4. 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

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 357, Fat, total (g): 12, chol. (mg): 174, sat. fat (g): 2, carb. (g): 35, Monounsaturated fat (g): , Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 6, sugar (g): 10, pro. (g): 30, vit. A (IU): 437, vit. C (mg): 14, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 52, Cobalamin (Vit. B12) (µg): , sodium (mg): 669, Potassium (mg): 393, calcium (mg): 101, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.
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