Yum Yum Sweet and Sour Shrimp En Papillote (In Parchment)

Ingredients

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

Directions

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.