Yield: 4 servings
|2 tablespoons||Teriyaki sauce|
|1½ teaspoon||Chopped pared ginger root|
|2 tablespoons||Rice vinegar|
|1 teaspoon||Dry sherry|
|½ teaspoon||Granulated sugar|
|8 ounces||Shelled, deveined cooked large shrimp|
|½ medium||Cucumber, pared, cut into sticks|
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.