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Ingredientes
- 2 Tbsp. Teriyaki sauce
- 1 1/2 tsp Minced pared ginger root
- 2 Tbsp. Rice vinegar
- 1 tsp Dry sherry
- 1/2 tsp Granulated sugar
- 1 dsh Salt
- 8 ounce Shelled, deveined cooked large shrimp
- 1/2 med Cucumber, pared, cut into sticks
Direcciones
- In small flameproof container or possibly metal measuring c. bring teriyaki sauce to a boil. Reduce heat to low, add in ginger, and let simmer till liquid is slightly reduced, about 3 min. Add in vinegar, sherry, sugar, and salt and stir to combine; let simmer 3 min. In glass or possibly stainless -steel container large sufficient to hold shrimp in single layer arrange shrimp,; pour in teriyaki mix aand toss to coat. Cover with plastic wrap and chill for at least 3 hrs. 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 16 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 385mg | 16% |
| Potassium 55mg | 2% |
| Total Carbs 2.68g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.18g | 1% |
| Protein 0.66g | 1% |
