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    Caribbean Shrimp Packets


    Source of Recipe


    Internet

    List of Ingredients




    4 sheets (12x18-inches each) Heavy Duty Aluminum Foil
    1 can (15 1/4 oz.) pineapple chunks in juice, drained
    1 1/2 pounds medium raw shrimp, peeled and deveined
    1 medium red bell pepper, chopped
    1 medium jalapeno pepper, seeded and finely chopped
    1 tablespoon grated fresh ginger
    1 tablespoon seafood seasoning
    1/2 cup butter or margarine, cut in pieces
    1/4 cup packed brown sugar
    1 1/2 tablespoons lemon juice
    Hot cooked rice

    Recipe



    Preheat oven to 450 degreesF or grill to medium-high.

    Center one-fourth of pineapple chunks on each sheet of Heavy Duty Aluminum Foil. 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. Serve over rice.

    Number of Servings: 4

 

 

 

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