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🍽️ Shrimp with Peppers in Parchment Packets

291 kcal · 30 min · 4 servings

Ingredients

• 12 large shrimp (deveined; peeled except for the tail segment)
• 2 red bell peppers
• 2 yellow bell peppers
• 2 red onions
• 2 garlic cloves
• 5 tbsp olive oil
• sea salt
• 60 g black olives
• 40 g capers (2 tbsp)
• sumac
• cayenne pepper
• 4 sprigs thyme

Instructions

1. 1. Rinse the shrimp under cold water.
2. 2. Pat the shrimp dry with a kitchen towel.
3. 3. Wash the bell peppers thoroughly.
4. 4. Halve the bell peppers.
5. 5. Remove the seeds and white pith.
6. 6. Cut the pepper flesh into thin strips.
7. 7. Peel the onions.
8. 8. Halve the onions.
9. 9. Slice the onions into thin strips.
10. 10. Peel the garlic cloves.
11. 11. Slice the garlic into thin rounds.
12. 12. Heat one tablespoon of olive oil in a frying pan.
13. 13. Add the garlic, onions, and pepper strips to the pan.
14. 14. Sauté the vegetables over medium heat for three minutes.
15. 15. Season the vegetables with a pinch of salt.
16. 16. Remove the pan from the heat.
17. 17. Lay out four rectangular pieces of parchment paper side by side.
18. 18. Place one-quarter of the sautéed vegetables in the center of each paper.
19. 19. Sprinkle olives and capers over the vegetables.
20. 20. Place three shrimp on top of each vegetable mound.
21. 21. Season the shrimp with sea salt.
22. 22. Sprinkle sumac over the shrimp.
23. 23. Sprinkle cayenne pepper over the shrimp.
24. 24. Drizzle the remaining olive oil over the packets.
25. 25. Wash the thyme sprigs.
26. 26. Shake the thyme sprigs dry.
27. 27. Finely chop the thyme leaves.
28. 28. Sprinkle the chopped thyme over the shrimp.
29. 29. Fold the parchment paper over the filling.
30. 30. Seal the packets well so they are tight.
31. 31. Place the packets on a baking sheet.
32. 32. Preheat the oven to 225 degrees Celsius.
33. 33. Bake the packets in the preheated oven for about 15 minutes.

Nutrition per serving

• kcal: 291
• Protein: 20 g · Fett/Fat: 16 g · Carbs: 15 g