Yum Yum Sweet And Sour Shrimp En Papillote (In Parchment) - cooking recipe

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)

Preparation

Preheat oven to 200\u00b0C (400\u00b0F).
Drain pineapple, reserving juice; set pineapple aside.
In a medium bowl combine the pineapple juice, honey, lemon juice, soy sauce, vinegar, ketchup, cornstarch, and ginger; stir well.
Slice mushrooms and onions.
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.
Top the shrimp with 1/3 cup mushrooms and about 1 tablespoon of green onion.
Drizzle 4 tablespoons pineapple juice mixture over each serving.
Fold paper, and seal edges with narrow folds; place the packets on baking sheets.
Bake for 15 minutes or until the packages are puffed and lightly browned. Serve in the packages.