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Japanese Shrimp and Avocado Appetizers Recipe

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This recipe for Japanese Shrimp and Avocado Appetizers is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup reduced-calorie mayonnaise
1 tsp wasabi powder, wasabi paste
1/2 tsp soy sauce
1/2 large cucumber(s), seedless, cut into twenty-four 1/4-inch-thick slices
1/2 medium avocado, quartered and then cut into 24 slices
8 oz cooked shrimp, about 24 small, peeled and deveined
2 Tbsp radishes, finely chopped
24 piece mint leaves, small
Directions:
Directions:
To make wasabi mayonnaise, in a small bowl, stir together mayonnaise, wasabi powder (or paste) and soy sauce until smooth.


To assemble appetizers, place cucumber slices on a serving platter and spread each with 1/2 teaspoon of wasabi mayonnaise. Place a slice of avocado on top and then top each with a shrimp; sprinkle with radish and top with a mint leaf. Yields 2 appetizers per serving.

Notes
if you can not find the wasabi mayo you can substitute wasabi powder.

 

 

 

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