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Sweet-and-Sour Shrimp en Papillote

Yield 8 appetizers
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)

Nutrition Information

  • calories 118
  • caloriesfromfat 12 %
  • fat 1.6 g
  • satfat 0.3 g
  • monofat 0.2 g
  • polyfat 0.6 g
  • protein 17.7 g
  • carbohydrate 7.5 g
  • fiber 0.3 g
  • cholesterol 129 mg
  • iron 2.4 mg
  • sodium 140 mg
  • calcium 50 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.