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Ingredients

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Directions

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  • 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.

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

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

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  • 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; 12 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 174 mg cholesterol; 669 mg sodium. 393 mg potassium; 35 g carbohydrates; 6 g fiber; 10 g sugar; 30 g protein; 0 g trans fatty acid; 437 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 4 mg iron;

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