| 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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