RECIPES

Olive Oil Poached Shrimp and Soba Salad

“This is a great luncheon salad to enjoy on a warm spring day. The flavors in the vinaigrette just sing and the olive oil poached shrimp just melt in your mouth!”

Serves: 4
Ingredients:

1 bunch asparagus, tough ends trimmed
2 tablespoons plus 1/3 cup olive oil
8 ounces shiitake mushrooms
12 jumbo shrimp
2 tablespoons minced ginger, divided
2 cloves garlic, minced, divided
1 teaspoon Sriracha
8 ounces soba noodles, cooked and cooled
Coarse salt and freshly ground black pepper
1/4 cup soy sauce
1 tablespoon honey
1 1/2 teaspoons Dijon mustard
2 tablespoons toasted sesame seeds
2 bunches scallions, sliced thin
Instructions:

Preheat oven to 400° F. Brush asparagus with 1 tablespoon of the olive oil and spread the spears out on a baking sheet. Roast in the oven for 15 minutes, just until asparagus is tender. Remove, season with salt and pepper, and set aside to cool.

Reduce oven temperature to 300° F. Toss shiitakes with 1 tablespoon of olive oil, spread out on a baking sheet and transfer to the oven for 30 minutes, just until the mushrooms begin to dry. Season with salt and pepper and set aside to cool.

Rub the shrimp with half the garlic and ginger, and the sriracha. Let sit for one hour.

Put the shrimp in a small baking dish or sauté pan, cover with the remaining olive oil and, season with salt. Cover the dish with foil and “poach” in oven for about 15 minutes, just until done. Remove the shrimp from the oil and reserve the oil, allowing it to cool.

Cut the asparagus into 1-inch pieces and the shiitakes into thin strips. Toss the vegetables with the cooked soba noodles.

Whisk together the remaining ginger, garlic, soy sauce, honey and mustard. Slowly whisk in the reserved poaching oil. Pour the dressing over the soba noodles and toss well to combine. Top with the shrimp, sesame seeds and scallions.