Shrimp baked in parchment paper with pineapple is a simple and flavorful summer seafood dish. The ginger, honey, lemon juice and soy sauce give this fish a delicious sweet-and-sour taste. Divide by four to get main-dish servings.
1 (8-ounce) can unsweetened pineapple chunks, 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
1/4 cup thinly sliced green onions
2 dozen medium shrimp, peeled and deveined (about 1 pound)
How to Make It
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° for 10 minutes or until puffed and lightly browned. Place packets on individual serving plates, and cut open; serve immediately.