Yum Yum Sweet and Sour Shrimp En Papillote (In Parchment)
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
6 packets
- Serves:
- 6
ingredients
- 396.89 g pineapple chunks, undrained
- 29.58 ml honey
- 29.58 ml fresh lemon juice
- 4.92 ml low sodium soy sauce
- 4.92 ml red wine vinegar
- 4.92 ml ketchup
- 4.92 ml cornstarch
- 4.92 ml gingerroot, peeled and minced
- 473.18 ml mushrooms, thinly sliced
- 118.29 ml green onion, thinly sliced
- 453.59 g medium shrimp (about 30)
directions
- Preheat oven to 200ºC (400ºF).
- Drain pineapple, reserving juice; set pineapple aside.
- In a medium bowl combine the pineapple juice, honey, lemon juice, soy sauce, vinegar, ketchup, cornstarch, and ginger; stir well.
- Slice mushrooms and onions.
- Cut 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.
- Top the shrimp with 1/3 cup mushrooms and about 1 tablespoon of green onion.
- Drizzle 4 tablespoons pineapple juice mixture over each serving.
- Fold paper, and seal edges with narrow folds; place the packets on baking sheets.
- Bake for 15 minutes or until the packages are puffed and lightly browned. Serve in the packages.
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