| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Appetizers |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Teriyaki sauce |
| 1 1/2 |
ts |
Chopped pared ginger root |
| 2 |
tb |
Rice vinegar |
| 1 |
ts |
Dry sherry |
| 1/2 |
ts |
Granulated sugar |
| 1 |
ds |
Salt |
| 8 |
oz |
Shelled, deveined cooked large shrimp |
| 1/2 |
md |
Cucumber, pared, cut into sticks |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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