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.

Recipe by Cooking Light June 1995

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Recipe Summary

Yield:
8 appetizers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

118 calories; calories from fat 12%; fat 1.6g; saturated fat 0.3g; mono fat 0.2g; poly fat 0.6g; protein 17.7g; carbohydrates 7.5g; fiber 0.3g; cholesterol 129mg; iron 2.4mg; sodium 140mg; calcium 50mg.
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