Yum Yum Sweet and Sour Shrimp En Papillote (In Parchment)

"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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Ready In:
20mins
Ingredients:
11
Yields:
6 packets
Serves:
6
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ingredients

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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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Reviews

  1. this is a great, simple recipe -- pretty too! i sprinkled a bit of fresh, chopped cilantro after cooking because i love cilantro w/ citrus/pineapple -- it was delicious and added that little extra *something*
     
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