Sweet-And-Sour Shrimp En Papillote

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Sweet-And-Sour Shrimp En Papillote Ingredients

8 oz Unsweetened pineapple	1 ts Cornstarch
2 tb Honey	1 ts Minced peeled gingerroot
2 tb Fresh lemon juice	2 c Sliced mushrooms
1 tb Low-sodium soy sauce	1/4 c Thinly sliced green onions
1 tb Red wine vinegar	2 Dozen medium shrimp, peeled

Instructions for Sweet-And-Sour Shrimp En Papillote

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 1/4 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@digex.net on Jan 28, 1997.

Main Ingredient: ShrimpCuisine: Uncategorized

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