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Japanese Chilled Shrimp and Cucumber Salad

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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  Makes 6 servings
Sushi bars and Japanese restaurants everywhere serve a simple sunomono salad of cucumbers and rice vinegar. Garnished with the sweet little precooked bay shrimp sold in the seafood section of most markets, this easy variation on that traditional dish makes a refreshing, light change of pace to more robust outdoor or picnic fare. Serve it as an appetizer or light main course. Kept well-chilled, it travels well, and prolonged marination only improves the flavors and textures. Long, skinny hothouse cucumbers, usually sold shrink-wrapped in plastic, have mild-tasting skins and need no peeling. Keep the sesame seeds separate, to sprinkle on as a garnish at serving time.
1/4 cup unseasoned rice vinegar
2 teaspoons sugar
1 English hothouse cucumber, thinly sliced crosswise
1/2 pound cooked baby bay shrimp, rinsed
2 teaspoons finely chopped fresh chives

1 tablespoon toasted sesame seeds
Stir vinegar and sugar in large nonreactive bowl until sugar dissolves. Add cucumber, shrimp and chives. Toss to coat. Season to taste with salt. Cover and refrigerate at least 1 hour for flavors to blend.

Transfer salad to serving bowl. Sprinkle with sesame seeds and serve.

If packing for a picnic, transfer the salad to an airtight, unbreakable container and keep cool in an insulated carrier with blue ice nearby. Pack the toasted sesame seeds in a separate bag or cup to sprinkle at serving time.

Recipe created exclusively for by Norman Kolpas.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Summer Seafood, Asian Style
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 61
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 3g
Sodium: 58mg
% Cal. from Fat: 30%
Cholesterol: 57mg
Protein: 8g
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