Butter Poached Jumbo Shrimp With Soba Noodles

Prep Time: 20 min

Cook Time: 15 min

Serves: 4 main courses

INGREDIENTS:

• 2 tbsp olive oil, divided

• 1 shallot, finely chopped

• 2 tbsp ginger, peeled and finely chopped

• 1 clove garlic, minced

• 3 tbsp white wine

• 1 tbsp Knorr® Hollandaise Sauce Mix

• 5 tbsp 35% cream

• 1/2 cup butter cut into small pieces

• 12 pcs jumbo shrimp (de-veined)

• 1 bunch Ontario organic asparagus (cut 1-inch pieces)

• 1/2 cup Ontario organic baby-cut carrots (cut into 1/4’s lengthwise)

• 3 cups cooked Soba noodles

• 1 cup chopped fresh coriander

METHOD:

1. In a small saucepan, heat 1 tbsp olive oil and add shallot, ginger and garlic and cook over medium-high heat until tender.

   Whisk in white wine, Knorr® Hollandaise Sauce. Mix in cream and bring to a boil. Reduce heat and whisk in butter. Strain sauce through a fine sieve and discard aromatics.

2. Add shrimp to the reserved sauce in a small saucepan. Keep over low heat, stirring occasionally until shrimp are cooked, about 5 to 6 minutes.

3. In a large skillet, sauté the asparagus and carrots in remaining olive oil until tender-crisp. Add the butter sauce, cooked soba noodles and coriander, toss well and heat through. Top with cooked shrimp and serve.

Recipe by Matthew Dobry, Ontario Silver Medal Winner, Canada’s Next Great Chef Season 2