Gingered shrimp appetizer
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Teriyaki sauce |
| 1½ | teaspoon | Chopped pared ginger root |
| 2 | tablespoons | Rice vinegar |
| 1 | teaspoon | Dry sherry |
| ½ | teaspoon | Granulated sugar |
| 1 | dash | Salt |
| 8 | ounces | Shelled, deveined cooked large shrimp |
| ½ | 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.