Gingered Shrimp

 

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.