Shrimp with kale and white beans baked in parchment

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

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

1 celery stalk, thinly sliced (about ƒ 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 storebought chicken stock

• Preheat the oven to 400F. Cut 6 pieces of parchment paper to measure 12 x 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.
• 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 (18inch piece), leaving a small opening. Pour 2 tablespoons stock into the opening of each bundle; tie the twine in a bow tightly to seal.
• 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.

SERVES 6