Sweet-and-Sour Shrimp en Papillote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Shrimp baked in parchment paper with pineapple is a simple and flavorful summer seafood dish. The ginger, honey, lemon juice and soy sauce give this fish a delicious sweet-and-sour taste. Divide by four to get main-dish servings. Ingredients:
1 (8-ounce) can unsweetened pineapple chunks, undrained |
2 tablespoons honey |
2 tablespoons fresh lemon juice |
1 tablespoon low-sodium soy sauce |
1 tablespoon red wine vinegar |
1 teaspoon cornstarch |
1 teaspoon minced peeled gingerroot |
2 cups sliced mushrooms |
1/4 cup thinly sliced green onions |
2 dozen medium shrimp, peeled and deveined (about 1 pound) |
Directions:
1. Drain pineapple, reserving juice; set pineapple aside. Combine pineapple juice, honey, and next 5 ingredients (honey through gingerroot) in a bowl; stir well. Combine the mushrooms and green onions in a small bowl; toss well.
2. Cut 8 (15-inch) squares of parchment paper. Fold each square in half; open each, and divide pineapple chunks and shrimp evenly among squares, near the fold. Top each serving with 1/4 cup mushroom mixture. Drizzle 1 teaspoon pineapple juice mixture over each serving; discard remaining juice mixture.
3. Fold paper, and seal edges with narrow folds; place the packets on baking sheets. Bake at 400° for 10 minutes or until puffed and lightly browned. Place packets on individual serving plates, and cut open; serve immediately.
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