| 1 1/2 | pounds medium shrimp, cooked, peeled and deveined |
| 1/4 | cup soy sauce |
| 2 | teaspoons finely chopped gingerroot |
| 1/4 | cup white vinegar |
| 2 | tablespoons sugar |
| 2 | tablespoons sweet sake or apple juice |
| 1 1/2 | teaspoons salt |
| 2 | to 3 tablespoons thinly sliced green onions |
| 1. | Arrange shrimp in single layer in shallow glass or plastic container. |
| 2. | Heat soy sauce to boiling in 1-quart saucepan; add gingerroot. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar, sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours. |
| 3. | Remove shrimp from marinade with slotted spoon; arrange on serving plate. Sprinkle with onions. |
|
| Sake is a slightly sweet Japanese wine made from fermented rice. It is often used in cooking, especially in sauces and marinades. |
|
| Do as the Japanese do: Enjoy leftover sake served warm in small porcelain cups. |
Nutrition Information:
20 ( 0); 0g ( 0g); 35 mg; 190 mg; 1 g ( 0g); 4 g 0%; 0%; 0%; 2 %