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| | Japanese Shrimp Salad
1/4 cup of white wine
2 ounces of frozen uncooked peeled medium shrimp
1/2 cup of sugar
1/2 cup of cider vinegar
1/4 teaspoon of salt
2 large cucumbers, peeled, seeded, and thinly sliced
2 cups of frozen cauliflower florets
2 cups of frozen sliced carrots
4 leaves of lettuce
In a small saucepan, combine the wine and shrimp. Bring to a boil over medium -high heat. Cook, stirring, for 2 minutes, or until the shrimp turn pink and are cooked through. Drain well and chop coarsely. In a large bowl, combine the sugar, vinegar, and salt. Mix well. Add the cucumbers, cauliflower, carrots, and shrimp. Toss well. Cover and refrigerate for 1 hour, stirring occasionally. Line 4 small plates with the lettuce and arrange the salad on top. Serves 4. |
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