L’Artisan: Ginger Tiger Shrimp & Fresh Shiitake Mushrooms
with Tahini-Lime Egg Noodles & Asian Greens
Cooking time
15 minutes
Servings
2/4
Calories
620 /serving
So pretty in pink! This eye-pleasing supper spread features plump tiger shrimp cooked to perfection with sesame-tinged spices and a soupçon of ginger. Clever Asian references continue into the fresh egg noodles that line each bowl, coated in a mixture of smooth and nutty tahini, lime juice, ginger and soy. Tender-crisp Asian greens and two kinds of premium mushrooms, fresh and dried (plus the rehydrating liquid for extra earthiness) balance the tastes and textures beautifully.
We will send you:
- 340g Tiger shrimp
- 340g Asian greens (yu choy or gai lan)
- 15ml Ginger paste
- 90g Shiitake mushrooms
- 1 Lime
- 7g Dried mushrooms (porcini or shiitake)
- 30ml Tahini
- 225g Fresh egg noodles
- 30ml Soy sauce (low sodium)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Shrimp, Soy, Wheat
You will need:
Small pot (or kettle)
Medium pot
Large high-sided pan (non-stick if possible)
Strainer
Whisk
Oil
Salt & pepper (S&P)
Small heatproof bowl
Total Fat
13 g
Saturated Fat
2 g
Sodium
2450 mg
Total Carb
85 g
Sugars
5 g
Protein
45 g
Fibre
9 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a small heatproof bowl, combine the dried mushrooms and boiling water (small pot or kettle). Set aside for 5 to 10 min. to rehydrate. Remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces. Quarter the lime.
Boil the noodles
Add the noodles to the medium pot of boiling water; stir gently to separate. Boil, 2 to 4 min., until al dente. Drain and rinse. Toss with a drizzle of oil to prevent sticking.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ⅔ of the spices. In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and ½ the ginger. Cook, 2 to 3 min. per side, until opaque and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
Meanwhile, in a small bowl, whisk the tahini, soy sauce, remaining ginger and the juice of 2 lime wedges (double for 4 portions).
Cook the vegetables
Reserving the liquid, drain and roughly chop the rehydrated mushrooms. Roughly chop the fresh mushrooms. In the reserved pan, heat a drizzle of oil on medium-high. Add the yu choy and both types of mushrooms. Sauté, scraping up any browned bits, 2 to 3 min., until beginning to soften. Add 2 tbsp of the reserved mushroom liquid (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Combine the noodles & serve
To the pan of vegetables, add the noodles, sauce and ⅓ cup of the remaining mushroom liquid (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining mushroom liquid until you achieve your desired consistency. Divide the noodles between your bowls. Top with the shrimp. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
