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! :)
Provided by grumblebee
Categories Vegetable
Time 20m
Yield 6 packets, 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 153.6, Fat 1.5, SaturatedFat 0.3, Cholesterol 115.2, Sodium 154.3, Carbohydrate 19.4, Fiber 1, Sugar 16.2, Protein 16.6
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