Gingered shrimp appetizer

Yield: 4 servings

Measure 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

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.

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