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Ebi Sunomono

Thayer Allyson Gowdy
Yield Makes about 6 servings
The longer the cucumbers stand in the vinegar, the more limp and flavorful they become. Chill salad up to 2 hours.

Ingredients

  • 8 ounces cooked, peeled, and deveined shrimp (31 to 40 per lb.), tails removed
  • 2 English cucumbers (about 1 1/2 lb. total), rinsed
  • 1/3 cup rice vinegar
  • 2 tablespoons sugar
  • 2 teaspoons soy sauce
  • 1/3 cup unsalted roasted peanuts, chopped

Nutrition Information

  • calories 115
  • caloriesfromfat 35 %
  • protein 11 g
  • fat 4.4 g
  • satfat 0.7 g
  • carbohydrate 8.7 g
  • fiber 2 g
  • sodium 200 mg
  • cholesterol 74 mg

How to Make It

  1. Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.

  2. In a bowl, mix vinegar, sugar, and soy sauce. Add cucumbers and shrimp; mix to coat. Top with peanuts just before serving (see notes).