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Asian-style large shrimp à la plancha
2023-08-15
https://www.metro.ca/userfiles/image/recipes/crevettes-plancha-12178.jpg
PT20M
PT10M
PT30M
Cook broad rice noodles as per instructions on the pack. Set aside.In a large bowl, pour tahini, soy sauce and lime juice. Using a whisk, blend well until smooth.Grate daikon radish directly into the bowl containing the tahini vinaigrette.Slice the bok choy very finely lengthwise and add it to the daikon radish.Slice the heart of romaine lettuce very finely, lengthwise. Add to the salad bowl. Toss well. Set aside.On a baking sheet, place shrimp and coat with olive oil. Season shrimp to taste. Transfer shrimp to a very hot plancha skillet and allow to cook on one side for about 30-45 seconds. Turn shrimp over and allow to cook for the same amount of time on other side. In an adequately sized mixing bowl, place cooked shrimp and pour sesame oil on top. Mix well.Plate noodles in big bowls. Top with veggies and vinaigrette. Place cooked shrimp on top of veggies.To finish, roughly chop coriander, removing sprigs. Finely chop green onions. Garnish plates with generous amounts of coriander and green onions.Source : Martin Juneau
4
5
1
5
5
1 pack broad rice noodles
50 mL tahini
25 mL soy sauce
35 mL lime juice
1/4 daikon radish, peeled
4 small heads of bok choy
1 heart of romaine lettuce
500 g Argentinian shrimp 21/40 (raw, deveined, peeled), thawed
15 mL olive oil
10 mL sesame oil
1/2 bunch coriander
2 green onions
Salt / Crushed hot pepper, to taste
Asian-style large shrimp à la plancha
4
Main course - Accompaniment
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
1 pack
broad rice noodles
-
50 mL
tahini
-
25 mL
soy sauce
-
35 mL
lime juice
-
1/4
daikon radish, peeled
-
4
small heads of bok choy
-
1
heart of romaine lettuce
-
500 g
Argentinian shrimp 21/40 (raw, deveined, peeled), thawed
-
15 mL
olive oil
-
10 mL
sesame oil
-
1/2 bunch
coriander
-
2
green onions
-
Salt / Crushed hot pepper, to taste
Preparation
Cook broad rice noodles as per instructions on the pack. Set aside.
In a large bowl, pour tahini, soy sauce and lime juice. Using a whisk, blend well until smooth.
Grate daikon radish directly into the bowl containing the tahini vinaigrette.
Slice the bok choy very finely lengthwise and add it to the daikon radish.
Slice the heart of romaine lettuce very finely, lengthwise. Add to the salad bowl. Toss well. Set aside.
On a baking sheet, place shrimp and coat with olive oil. Season shrimp to taste. Transfer shrimp to a very hot plancha skillet and allow to cook on one side for about 30-45 seconds. Turn shrimp over and allow to cook for the same amount of time on other side. In an adequately sized mixing bowl, place cooked shrimp and pour sesame oil on top. Mix well.
Plate noodles in big bowls. Top with veggies and vinaigrette. Place cooked shrimp on top of veggies.
To finish, roughly chop coriander, removing sprigs. Finely chop green onions. Garnish plates with generous amounts of coriander and green onions.
Source : Martin Juneau
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