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Asian Shrimp Packets

"Shrimp, purple bell pepper, and lime flavors mingle within individualized roasting packets that make serving a breeze."

Ingredients :

2 cups frozen precooked rice (which includes InnovAsian®)
1 cup more or less chopped purple bell pepper
3/four cup low-sodium hen broth
1 orange, juiced
1 teaspoon finely grated orange zest
1/2 teaspoon kosher salt
1/four teaspoon black pepper
1 pound medium shrimp, peeled and deveined
4 teaspoons toasted sesame oil
4 slices lime
2 tablespoons chopped toasted peanuts
2 tablespoons chopped fresh cilantro

Instructions :

Prep : 30M	Cook : 4M	Ready in : 45M

Preheat oven to 400 ranges F (200 ranges C). Cut four 12x15-inch sheets of parchment paper. Fold each in 1/2 widthwise and reopen.
Mix rice, crimson bell pepper, fowl broth, orange juice, orange zest, salt, and pepper collectively in a bowl.
Spoon 3/four cup of the rice combination onto 1 facet of every parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon peanut oil over every pile of shrimp; lay 1 lime slice on top.
Fold empty half of of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets near collectively on a sheet pan.
Roast on the middle rack of the preheated oven until shrimp are gentle and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and appearance internal to check doneness.
Open packets cautiously, being careful to keep away from steam. Slide shrimp and rice mixture into bowls. Garnish with peanuts and cilantro.

Notes :

Starting with frozen rice guarantees that the entirety within the packets gets done at the identical time. You may want to make and freeze your personal rice.
Substitute vegetable broth for the fowl broth if preferred.

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