Inside Cooking

Inside Cooking Ep 76: Shrimp and Rice with Olives and Oranges

Shrimp and Rice with Olives and Oranges recipe are perfect for a brunch or light dinner. Easy to prepare and impressive to present, the Shrimp and Rice with Olives and Oranges deliver intense flavor.

Ingredients (for 4 persons)

  • 2 cups frozen precooked rice
  • 1 cup coarsely chopped pitted green olives
  • 3/4 cup low-sodium chicken broth
  • 1 orange, juiced
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 pound medium shrimp, peeled and deveined
  • 4 teaspoons extra-virgin olive oil
  • 4 thin slices orange
  • 2 tablespoons chopped toasted almonds
  • 2 tablespoons chopped fresh parsley

Instructions

(Preparation time: 30 mins; cooking time: 15 mins)

STEP 1

Preheat oven to 400 degrees F (200 degrees C). Cut four 12×15-inch sheets of parchment paper. Fold each in half widthwise and reopen.

STEP 2

Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.

STEP 3

Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top.

STEP 4

Fold the empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.

STEP 5

Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.

STEP 6

Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

Nutrition Facts

Per Serving: 335 calories; 13 g fat; 31.2 g carbohydrates; 23 g protein; 173 mg cholesterol; 1482 mg sodium.

Inside Cooking Ep 76: Shrimp and Rice with Olives and Oranges