Delicious and simple, this recipe is good enough for company, yet easy enough for a quick, everyday meal. I like serving this right in the parchment -- just carefully cut the tops open and peel back the paper a bit. This recipe goes nicely with rice or cous-cous and a nice, cold glass of chardonney! :)
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Units: US | Metric
- 14 ounces pineapple chunks, undrained
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon low sodium soy sauce
- 1 teaspoon red wine vinegar
- 1 teaspoon ketchup
- 1 teaspoon cornstarch
- 1 teaspoon gingerroot, peeled and minced
- 2 cups mushrooms, thinly sliced
- 1/2 cup green onion, thinly sliced
- 1 lb medium shrimp (about 30)
- 1Preheat oven to 200ºC (400ºF).
- 2Drain pineapple, reserving juice; set pineapple aside.
- 3In a medium bowl combine the pineapple juice, honey, lemon juice, soy sauce, vinegar, ketchup, cornstarch, and ginger; stir well.
- 4Slice mushrooms and onions.
- 5Cut 6 15-inch squares of parchment paper. Fold each square in half; open each, and divide pineapple chunks and shrimp evenly among squares, placing near the fold.
- 6Top the shrimp with 1/3 cup mushrooms and about 1 tablespoon of green onion.
- 7Drizzle 4 tablespoons pineapple juice mixture over each serving.
- 8Fold paper, and seal edges with narrow folds; place the packets on baking sheets.
- 9Bake for 15 minutes or until the packages are puffed and lightly browned. Serve in the packages.
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Nutritional Facts for Yum Yum Sweet and Sour Shrimp En Papillote (In Parchment)
Serving Size: 1 (188 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 153.5
- Calories from Fat 13
- Total Fat 1.4 g
- Saturated Fat 0.2 g
- Cholesterol 115.2 mg
- Sodium 154.3 mg
- Total Carbohydrate 19.3 g
- Dietary Fiber 1.0 g
- Sugars 16.2 g
- Protein 16.6 g