Caribbean Shrimp Packets
From superfoodman 15 years agoIngredients
- 4 sheets (12x18-inches each) Non-stick Foil shopping list
- 1 can (15 1/4 oz.) pineapple chunks in juice, drained shopping list
- 1 1/2 pounds medium raw shrimp, peeled and deveined shopping list
- 1 medium red bell pepper, chopped shopping list
- 1 medium jalapeno pepper, seeded and finely chopped shopping list
- 1 tablespoon grated fresh ginger shopping list
- 1 tablespoon seafood seasoning shopping list
- 1/2 cup butter, cut in pieces shopping list
- 1/4 cup packed brown sugar shopping list
- 1 1/2 tablespoons lemon juice shopping list
- Hot cooked rice shopping list
- PREHEAT oven to 450°F or grill to medium-high. shopping list
How to make it
- CENTER one-fourth of pineapple chunks on each sheet of Non-stick Foil with non-stick (dull) side toward food. Arrange shrimp in even layer over pineapple. Combine peppers, ginger and seasoning; sprinkle over shrimp. Top with butter and brown sugar. Drizzle with lemon juice.
- BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- BAKE 12 to 14 minutes on a cookie sheet in oven
- OR GRILL 8 to 10 minutes in covered grill. Serveover rice.
People Who Like This Dish 3
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