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Butter Poached Jumbo Shrimp With Soba Noodles

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


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.



 
 
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