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Shrimp Poke

Featured in the Honolulu Star-Bulletin on April 30, 2008.

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Ingredients:

Shrimp Poke

  • 1 bag (2 1/2 pounds) pre-cooked and shelled jumbo shrimp, thawed
  • 1 medium size Maui onion, thinly sliced
  • 2 Japanese cucumbers, thinly sliced
  • 2 tablespoons Japanese rice wine vinegar
  • 1 bottle (6 ounces) kim chee base
  • 3 stalks green onion, chopped

Directions:

  1. In a bowl, combine all ingredients; toss gently.
  2. Chill.

Makes 12 servings.

Approximate Nutrient Analysis per serving:
120 calories, 0 g fat, 0 g saturated fat, 185 mg cholesterol, 750 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g sugar, 21 g protein

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