Sushi-Style Shrimp With Pesto
Published December 15, 1990
- Total Time
- 25 minutes
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Ingredients
20 medium shrimp, shelled, de-veined and halved lengthwise
Salt
2 medium-size cucumbers, peeled
1 cup cooked long-grain rice
2 tablespoons rice vinegar
Pinch of sugar
4 tablespoons pesto
Nutritional analysis per serving
4 grams carbs; 4 milligrams cholesterol; 26 calories; 1 gram fat; 48 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drop the shrimp into boiling salted water. As soon as they turn pink and curl, drain them, refresh them in cold water and set aside to drain and cool.
- Step 2
While the shrimp are cooling, slice the cucumbers into rounds a little less than one-half-inch thick. You should be able to make about 20 rounds from each cucumber. Place the rounds on paper towels to dry.
- Step 3
Mix the rice with the vinegar and sugar. Mold rounded teaspoons of the rice into little balls with your fingers. Top each cucumber slice with a ball of rice, then gently flatten the rice to make a topping that fits the cucumber. Spread each with a dab of the pesto, then top with a slice of shrimp.
Private Notes