Yum Yum Sweet and Sour Shrimp En Papillote (In Parchment) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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! :) 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.
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