Shrimp and Cucumber Salad

Cucumber and shrimp salad makes a crisp first course or side dish to grilled fish.

Servings: 4

Cook Time: 40 minutes

Pair With: Serve with a white wine with citrus notes.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor

INGREDIENTS

1 Japanese or English cucumber with thin, edible skin, about 2 cups sliced

salt

1/4 cup sesame oil

2 tablespoons rice vinegar

1 teaspoon soy sauce

2 teaspoons sugar

8 oz. cooked shrimp, cut into small pieces or 8 oz. bay shrimp

DIRECTIONS

Slice the cucumber very thinly and place into a colander, sprinkling each layer with salt. Put the colander inside a larger bowl, cover and put into the refrigerator for half an hour. The salt will draw some of the moisture from the cucumber, making it crunchier. Whisk together the sesame oil, vinegar, soy, and sugar in a bowl. Add the drained cucumber and shrimp. Stir and taste, adding salt only if necessary and adjusting the seasonings so there is a good balance between the vinegar and sugar. Sprinkle with sesame seeds.

 

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