SWEET-AND-SOUR SHRIMP PACKETS
Serves 4
- 1 pound uncooked jumbo shrimp, peeled and cleaned (frozen is fine)
- 1 cup pineapple chunks
- 1 red bell pepper, seeded and thinly sliced
- 1 orange bell pepper, seeded and thinly sliced
- 3 green onions, thinly sliced
- ⅓ cup orange marmalade
- 2 tablespoons dark brown sugar
- 1 tablespoon soy sauce (I use gluten-free)
- ¼ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes (optional)
- Hot cooked white or brown rice, for serving
Use a 4-quart slow cooker. In a large bowl, toss together the shrimp, pineapple, bell peppers, and green onions until everything is evenly distributed. In a smaller bowl, whisk together the marmalade, sugar, soy sauce, salt, and red pepper flakes, if desired. Pour this sauce over the top of the shrimp and vegetables, and toss to coat. Spoon into a large length of aluminum foil. Fold the foil over and crimp the edges to create one very large packet. Place this packet into the insert. Cover, and cook on high for 3 hours, or until the shrimp is pink and the vegetables have reached desired tenderness. Serve over rice.
The Verdict
You’ll love this! I couldn’t get enough of this sauce—I ended up making another batch to drizzle on the leftover rice because it was just so good. I love cooking shrimp in foil—it comes out non-rubbery and packed with flavor every time!