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

Recipe by grumblebee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6
YIELD: 6 packets
UNITS: US

INGREDIENTS

Nutrition
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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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