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

Submitted by grumblebee

"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! :)"

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 6 packets
• Serves: 6

ingredients

• 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)

directions

1. Preheat oven to 200ºC (400ºF).
2. Drain pineapple, reserving juice; set pineapple aside.
3. In a medium bowl combine the pineapple juice, honey, lemon juice, soy sauce, vinegar, ketchup, cornstarch, and ginger; stir well.
4. Slice mushrooms and onions.
5. 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.
6. Top the shrimp with 1/3 cup mushrooms and about 1 tablespoon of green onion.
7. Drizzle 4 tablespoons pineapple juice mixture over each serving.
8. Fold paper, and seal edges with narrow folds; place the packets on baking sheets.
9. Bake for 15 minutes or until the packages are puffed and lightly browned. Serve in the packages.

Reviews

[Prarie Dawn]

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*