MNF – Gingered Shrimp and Cucumber

Gingered Shrimp & Cucumber

Well it’s finally time for Monday Night Football, fans, and none too soon, if you ask me! Pre-season was awful (in my not-so-humble opinion) but now, it’s time for the real season to begin and I’m ready with some great ideas for us to munch on or even have as a meal as we cheer on our fave team!

To start off – and since the weather is really not yet ready for football – here is something cool and crisp with just a bit of a bite that you sushi fans will love.

Easy to prepare and yummy to eat! So, get ready for the Kickoff!

Gingered Shrimp & Cucumber

  • 2 Tbsp. unseasoned rice vinegar
  • 1 tsp. sugar
  • 1 Tbsp. pickled ginger strips (or more if you  like it as I do)
  • 1/2 lb. tiny cooked bay shrimp
  • 1 long, slender English (or hot house) cucumber (about 1-1/2 to 2 lbs.) sliced 1/2″ thick
  • 1 lb. cooked shrimp (30-50 per pound)
  • Dill fronds, optional

Stir the vinegar and sugar together until sugar is completely dissolved. Mix in the ginger slices and tiny bay shrimp. Refrigerate for at least 1 hour or up to 4 hours. Count the number of slices of cucumbers you have. Butterfly enough of the large shrimp so there is one half for each cucumber slice. (If you run out of the tiny shrimp, you can chop some of the large ones to finish the remaining cucumbers.)

Arrange 1 or 2 tiny shrimp and a bit of ginger on each cucumber and set 1/2 a large shrimp standing up on each. Decorate with dill fronds if desired.

Makes about 5 dozen.

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