Search This Blog

Thursday, November 24, 2016

Gingered Shrimp

2 tbsp Teriyaki sauce
1 ½ tsp Chopped pared ginger root
2 tbsp Rice vinegar
1 tsp Dry sherry
½ tsp Granulated sugar
1 ds Salt
8 oz Shelled, deveined cooked -large shrimp [224 g]
½ md 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 and 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 .

No comments:

Post a Comment