| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish and, Seafood | 8 | Servings | |
INGREDIENTS
| 8 | oz | Unsweetened pineapple chunks, (1 can) undrained |
| 2 | tb | Honey |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Low-sodium soy sauce |
| 1 | tb | Red wine vinegar |
| 1 | ts | Cornstarch |
| 1 | ts | Minced peeled gingerroot |
| 2 | c | Sliced mushrooms |
| 1/4 | c | Thinly sliced green onions |
| 2 | Dozen medium shrimp, peeled and deveined (1 pound) |
INSTRUCTIONS
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 degrees for 10 minutes or until puffed and lightly browned. Yield: 8 appetizers. Per serving: 37 Calories; 0g Fat (4% calories from fat); 1g Protein; 9g Carbohydrate; 5mg Cholesterol; 67mg Sodium NOTES : Divide by four to get main-dish servings. Place packets on individual serving plates, and cut open; serve immediately. Recipe by: Cooking Light, June 1995, page 98 Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.
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