4 sheets parchment paper (14×14), each cut into a heart shape
1 lb. large raw shrimp (25-30 per pound), peeled and deveined
2 Roma tomatoes, coarsely chopped
1 large clove garlic, minced
2 T. olive oil
1/4 cup chopped fresh oregano
pinch of salt and pepper
1 cup crumbled feta cheese
Place each piece of parchement on work surface. Place 6 raw shrimp on one half of the paper. In a bowl, combine the tomatoes, garlic, oil, oregano, salt and pepper. Top each portion of shrimp with 1/4 of the tomato mixture and 1/4 cup of feta cheese. Fold over the parchment to form an “envelope” and secure the ends by crimping and folding the parchment paper. Place on baking sheet and bake at 375 degrees for 10 minutes. Remove from oven, cut open the parchment paper and serve with lemon rice on side. Serves 4.
1 cup converted rice
2 cups chicken broth
juice and zest of 1 lemon
1/4 cup chopped fresh mint
salt and pepper to taste
Cook rice in broth in a medium covered saucepan, until tender and liquid has been absorbed, about 20 minutes. Remove from heat and stir in the lemon juice, lemon zest, mint and salt and pepper to taste. Serve on the side of shrimp or under the shrimp if removed from the parchment paper. Serves 4.