Gingered Shrimp Appetizer
Yield
4 servingsPrep
3 hrsCook
15 minReady
3 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
teriyaki sauce
|
|
| 1 ½ | teaspoons |
ginger root
chopped, pared |
|
| 2 | tablespoons |
rice vinegar
|
|
| 1 | teaspoon |
sherry
dry |
|
| ½ | teaspoon |
sugar
granulated |
|
| 1 | dash |
salt
|
*
|
| 8 | ounces |
shrimp
large, shelled, deveined and cooked |
|
| ½ | each |
cucumbers
medium, pared, cut into sticks |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
teriyaki sauce
|
|
| 7.5 | ml |
ginger root
chopped, pared |
|
| 3E+1 | ml |
rice vinegar
|
|
| 5 | ml |
sherry
dry |
|
| 2.5 | ml |
sugar
granulated |
|
| 1 | dash |
salt
|
*
|
| 231.2 | ml/g |
shrimp
large, shelled, deveined and cooked |
|
| 0.5 | each |
cucumbers
medium, pared, cut into sticks |
|
Directions
In small flameproof container or metal measuring cup bring teriyaki sauce to a boil.
Reduce heat to low, add ginger, and let simmer until liquid is slightly reduced, about 3 minutes.
Add vinegar, sherry, sugar, and salt and stir to combine; let simmer 3 minutes.
In glass or stainless-steel container large enough to hold shrimp in single layer arrange shrimp, pour in teriyaki mixture and toss to coat.
Cover with plastic wrap and refrigerate for at least 3 hours.
Use slotted spoon to remove shrimp to serving plate.
Pour marinade into small bowl and serve as dipping sauce with shrimp and cucumber.
