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
(Preparation time: 30 mins; cooking time: 15 mins)
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.
Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
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.
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.
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.
Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.
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
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