1 pound spinach, washed and stems removed
1 medium-size onion, chopped
2 cups cooked long-grain rice mixed with 3/4 teaspoon salt
1 pound medium-size shrimp, peeled and deveined
1-1/3 cups canned or frozen coconut milk (or whipping cream with 3/4 teaspoon coconut extract and 1 teaspoon sugar)
1 firm-ripe banana, thinly sliced
4 lime wedges
Tear or cut 4 pieces parchment or boil, each about 15 inches square. Mound in center of each piece an equal amount of spinach. Dividing equally, scatter onion and rice over spinach; top with shrimp. Spoon 1/3 cup coconut milk over each mound.
Bring long sides of parchment together; fold down to food. Fold ends twice and tuck under packer. Place packets on a 10- by 15-inch rimmed pan.
Bake at 350 [deg.] until onion is tender to bite (unwrap slightly to test), about 30 minutes. Place 1 packet on each dinner plate. Fold back parchment and add banana; squeeze lime wedges onto front. Makes 4 servings.
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|Author:||Maneafaige, Musu F.|
|Date:||Feb 1, 1984|
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