Inhee Hwang’s Shrimp Appetizer
This Palo Alto, California, member reports, “The taste of
the crispy cucumbers and the soft shrimp make this recipe
delightful. All ingredients can be purchased at Costco.”
1 pound cooked shrimp
3 tablespoons extra-virgin olive oil
2 tablespoons vinegar or lemon juice
11/2 teaspoons French-style mustard
1 tablespoon diced red bell pepper
1 teaspoon chopped shallot
1 teaspoon chopped garlic
1 teaspoon chopped scallion
1 tablespoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon ground black pepper
1/2 cup thin half-moon slices of long English cucumber
11. Place shrimp in a bowl and pour in olive oil.
2. Add all remaining ingredients except cucumbers
to the bowl. Mix well.
3. Place the cucumber slices in the bowl. Mix again.
4. Serve chilled. Makes 6 servings.
Costco Member
Inhee Hwang
FROM THE MEMBER’S KITCHEN
Costco Member
Vivian Nishimoto
Vivian Nishimoto’s Steak Lettuce Roll
This Honolulu member reports that she cooks by looking,
not tasting.
21/2 pounds tri-tip steak
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1/4 cup dry sherry
Iceberg lettuce leaves
1/2 cup hoisin sauce, teriyaki sauce or sweet & sour sauce
1. Poke the tri-tip with a carving fork or pound with
a meat tenderizer so marinade can penetrate.
2. Combine garlic, ginger and sherry; rub on all sides
of the steak and refrigerate overnight.
3. Grill over indirect medium-high heat until medium-rare.
4. Slice into 1/4-inch pieces. Place in iceberg lettuce leaves
and top with hoisin sauce. Roll and eat with fingers. Easily
feeds 6, with lots of leftovers.
