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! :)”
READY IN:
20mins
SERVES:
6
YIELD:
6 packets
UNITS:
US

Ingredients Nutrition

Directions

  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.

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