Yum Yum Sweet And Sour Shrimp En Papillote (in Parchment)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

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)

Recipe

• 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.