Carribbean Shrimp Packets

Another item from the Hungry Girl cookbook for Saturday nights meal, We were on a seafood kick! We served this over rice. And I will tell you there was a kick to it in the way of heat!! both were very good, and will be made again the soup in the previous post was my favorite of the two!

Caribbean Shrimp Packets:

1 tsp cornstarch
2 Tbsp lime juice
1 lb large raw shrimp, peeled, tails removed, deveined ( hmm I didn't realize this when mom put it together haha we used the cooked shrimp!)
one 20 oz can pineapple chunks in juice, drained
1 lg red bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1/2 c chopped onion
1 Tbsp chopped garlic
1/4 tsp salt or more to taste
2 dashes black pepper, or more to taste
1 Tbsp light whipped butter, melted
2 Tbsp brown sugar (not packed)

Preheat oven to 425 degrees
In a small bowl, dissolve cornstarch in lime juice. Set aside.
In a large bowl, combine all other ingredients except for butter and brown sugar. Add lime mixture, stir well, and set aside.
Add melted butter to the large bowl, and toss to coat. set aside.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Place shrimp-veggie mixture in the center and spread it out a bit. Sprinkle brown sugar evenly over everything. Place another large piece of foil on top. Fold together and seal all four edges of the two foil pieces, forming a well sealed packet.
Place baking sheet in the oven and bake for about 15min, until shrimp are opaque and cooked through. Allow packet to cool for a few minutes and the but to release steam before opening it entirely.
If yo ulike season to tate with additional salt and pepper.

Was very tasty, the whole night the food was great!! we served it over saffron rice ( yea it was just a simple packet haha) but we definitely will make this again, I can see adding some frozen veggies to it even! or other fish!