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Gingered Shrimp

Gingered Shrimp Appetizer
(Makes 4 Servings)

8 oz shelled, de-veined cooked large shrimp                                1½ tsp chopped pared ginger root
½ medium cucumber, pared and cut into sticks                           2 Tbsp teriyaki sauce
2 Tbsp rice vinegar                                                                         1 tsp dry sherry
½ tsp granulated sugar dash of salt


In a metal measuring cup or other small flameproof container, 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, salt, and stir to combine; let simmer for 3 minutes.  In glass or stainless-steel container that is large enough to hold shrimp in a single layer, arrange shrimp.  Pour in teriyaki mixture and toss to coat.  Cover with plastic wrap and refrigerate for at least 3 hours.  Using slotted spoon, remove shrimp from marinade to a serving plate; pour marinade into bowl and serve as dipping sauce with shrimp and cucumber.

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