Sweet-and-Sour Shrimp en Papillote

Ingredients

• 1 teaspoon cornstarch 
• 1 teaspoon gingerroot minced peeled
• 0.3 cup green onions thinly sliced
• 2 tablespoons honey 
• 2 tablespoons juice of lemon fresh
• 1 tablespoon soya sauce low-sodium
• 2 cups mushrooms sliced
• 8 ounce pineapple chunks unsweetened undrained canned
• 1 tablespoon red wine vinegar 
• 1 pound shrimp deveined peeled

Equipment

• bowl
• baking sheet
• baking paper
• oven

Directions

1. Drain pineapple, reserving juice; set pineapple aside.
2. Combine pineapple juice, honey, and next 5 ingredients (honey through gingerroot) in a bowl; stir well.
3. Combine the mushrooms and green onions in a small bowl; toss well.
4. 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.
5. Drizzle 1 teaspoon pineapple juice mixture over each serving; discard remaining juice mixture.
6. Fold paper, and seal edges with narrow folds; place the packets on baking sheets.
7. Bake at 400 for 10 minutes or until puffed and lightly browned.
8. Place packets on individual serving plates, and cut open; serve immediately.