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! :)

Ingredients

6 serv.

pineapple chunks, undrained↗14 ounces
honey↗2 tablespoons
fresh lemon juice↗2 tablespoons
low sodium soy sauce↗1 teaspoon
red wine vinegar↗1 teaspoon
ketchup↗1 teaspoon
cornstarch↗1 teaspoon
gingerroot, peeled and minced1 teaspoon
mushrooms, thinly sliced↗2 cups
green onion, thinly sliced↗1⁄2 cup
lb medium shrimp (about 30)↗1 lb

Step-by-step instructions

1
1. Preheat oven to 200ºC (400ºF).
2
2. Drain pineapple, reserving juice; set pineapple aside.
3
3. In a medium bowl combine the pineapple juice, honey, lemon juice, soy sauce, vinegar, ketchup, cornstarch, and ginger; stir well.
4
4. Slice mushrooms and onions.
5
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
6. Top the shrimp with 1/3 cup mushrooms and about 1 tablespoon of green onion.
7
7. Drizzle 4 tablespoons pineapple juice mixture over each serving.
8
8. Fold paper, and seal edges with narrow folds; place the packets on baking sheets.
9
9. Bake for 15 minutes or until the packages are puffed and lightly browned. Serve in the packages.

Source: food.com

Original recipe ↗

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