Gingered Shrimp Appetizer Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Teriyaki sauce,
1 1/2 tsp: Chopped pared ginger root,
2 tbsp: Rice vinegar,
1 tsp: Dry sherry,
1/2 tsp: Granulated sugar,
1 dash: Salt,
8 ounce: Shelled, deveined cooked large shrimp
1/2 medium: Cucumber, 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 aand 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.
Makes 4 servings
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Source from luhu.jp
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 aand 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.
Makes 4 servings
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Source from luhu.jp