This recipe, without the shrimp (and with vegetable stock), makes a nice vegetarian main dish; serve it with grated Parmesan cheese.

　　

Ingredients

serves 6

　　1 carrot, peeled and cut into 1/4-inch-thick rounds (cut into half-moons, if large)

　　1 celery stalk, thinly sliced (about 3/4 cup)

　　1/2 medium red onion, finely chopped (about 1/2 cup)

　　1 can (15 ounces) white beans, such as cannellini or navy, drained and rinsed

　　3/4 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried

　　2 tablespoons fresh lemon juice

　　3 tablespoons olive oil

　　1 teaspoon coarse salt

　　Freshly ground pepper

　　1 small bunch kale (about 12 ounces), stems and center ribs discarded, leaves thinly sliced crosswise

　　18 medium shrimp (about 8 ounces), peeled and deveined

　　3/4 cup homemade or low-sodium store-bought chicken stock

　　

Step 1

Preheat the oven to 400°F. Cut 6 pieces of parchment paper to measure 12 × 13 inches each. Stir together the carrots, celery, onion, beans, rosemary, lemon juice, oil, and salt in a large bowl; season with pepper. Add the kale and shrimp; toss well.

　　

Step 2

Lay the parchment rectangles on a work surface. Divide the shrimp mixture evenly among them, mounding in the center of each. Working with one piece at a time, gather the paper around the filling to form a bundle; loosely tie with kitchen twine (18-inch piece), leaving a small opening. Pour 2 tablespoons stock into the opening of each bundle; tie the twine in a bow tightly to seal.

　　

Step 3

Transfer the bundles to a rimmed baking sheet. Bake 20 minutes; shrimp should be cooked through. Transfer the packets to bowls. Serve immediately, opening the packets at the table.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.