Sushi-Style Shrimp With Pesto

Name: Sushi-Style Shrimp With Pesto
Total time: 25 min
Yield: 40 canapes
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

By Florence Fabricant

Total Time: 25 minutes
Rating: 4(26)
Comments: Read comments

Featured in: FOOD; To Please the Holiday Crowds, Versatile Shrimp

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:40 canapes

20medium shrimp, shelled, de-veined and halved lengthwise
Salt
2medium-size cucumbers, peeled
1cup cooked long-grain rice
2tablespoons rice vinegar
Pinch of sugar
4tablespoons pesto

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.