Sweet-and-sour shrimp en papillote

8 Servings

Ingredients

Quantity Ingredient
8 ounces Unsweetened pineapple chunks, (1 can) 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
¼ cup Thinly sliced green onions
2 Dozen medium shrimp, peeled and deveined (1 pound)

Directions

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.

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 ¼ cup mushroom mixture. Drizzle 1 teaspoon pineapple juice mixture over each serving; discard remaining juice mixture.

Fold paper, and seal edges with narrow folds; place the packets on baking sheets. Bake at 400 degrees for 10 minutes or until puffed and lightly browned. Yield: 8 appetizers.

Per serving: 37 Calories; 0g Fat (4% calories from fat); 1g Protein; 9g Carbohydrate; 5mg Cholesterol; 67mg Sodium NOTES : Divide by four to get main-dish servings. Place packets on individual serving plates, and cut open; serve immediately.

Recipe by: Cooking Light, June 1995, page 98 Posted to MC-Recipe Digest V1 #417 by igor@... on Jan 28, 1997.

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