Preparation:
Cook shrimp as directed on package. Drain. Arrange shrimp in single layer in glass or plastic 12x7 1/2x2 inch dish. Heat soy sauce to boiling. Add ginger root. Reduce heat.
Simmer uncovered, until most of liquid is absorbed, about 5 minutes. Stir in vinegar, sugar, sake, and salt.
Pour over shrimp. Cover and refrigerate at least 2 hours. Remove shrimp from marinade with slotted spoon and arrange on serving plate. Garnish with green onion.
BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES. |
