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.