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Gingered Shrimp Appetizer

Ingredients
 

2 tbsp teriyaki sauce
1 1/2 tsp chopped pared ginger root
2 tbsp rice vinegar
1 tsp dry sherry
1/2 tsp granulated sugar
1 dash salt
8 oz shelled, deveined cooked large shri, mp
1/2 medium cucumber, pared, cut into sticks




 
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Preparation
 
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.

 

 
Servings: 4

 

 

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