RECIPE: Olive Oil-Poached Shrimp with Soba NoodleS

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Olive oil-poached shrimp with soba noodles, from "Girl in the Kitchen" by Stephanie Izard with Heather Shouse

Updated: January 1, 2012 8:02AM

MAKES 4 TO 6 SERVINGS

12 jumbo shrimp (11 to 15 count)

2 garlic cloves, minced,
divided

2 tablespoons minced, peeled ginger, divided

1 teaspoon sriracha

1 pound asparagus, ends trimmed

Spread asparagus on baking sheet and brush with 21/2 teaspoons olive oil. Roast just until asparagus is tender, about 15 minutes Remove, season with salt and pepper, and set aside to cool.

Reduce oven temperature to 300 degrees. Toss shiitakes with another 21/2 teaspoons olive oil, spread on baking sheet and transfer to oven. Roast just until mushrooms begin to shrivel, about 30 minutes. Season with salt and pepper and set aside to cool.

Put shrimp in small baking dish or ovenproof saute pan, cover with remaining 1/3 cup olive oil and season lightly with salt. Cover dish with aluminum foil and poach shrimp in oven just until exteriors are bright orange and if you slice into one, interior is still opaque, about 15 minutes. (Don’t worry that it doesn’t look completely done as it will carry-over cook a bit.) Remove shrimp from oil and reserve oil, allowing it to cool.

Meanwhile, bring large pot of water to boil. Cook noodles according to package directions. Rines with cold water and set aside to cool.

Cut asparagus into (1-inch) pieces and shiitakes into thin strips. Toss vegetables with cooled noodles.

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

From Girl in the Kitchen by Stephanie Izard with Heather Shouse

Nutrition facts per serving:

538 calories, 23 g fat, 3 g saturated fat, 86 mg cholesterol, 65 g carbohydrates, 9 g sugars, 26 g protein, 1,746 mg sodium, 7 g fiber