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CATEGORY CUISINE TAG YIELD
Seafood Fish and, Seafood 8 Servings

INGREDIENTS

8 oz Unsweetened pineapple
chunks 1 can undrained
2 T Honey
2 T Fresh lemon juice
1 T Low-sodium soy sauce
1 T Red wine vinegar
1 t Cornstarch
1 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 69.1mg
Potassium: 113.2mg
Carbohydrates: 9.6g
Fiber: <1g
Sugar: 7.7g
Protein: <1g


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