Northern Shrimp Sauté

Ingredients:

• ¼ cup (60 ml) dried arame seaweed
• Wheat or rice noodles for 4
• 1½ lb (700 g) northern shrimp, cooked and shelled

Sauce

• 2 tbsp (30 ml) olive oil
• 2 French shallots, thinly sliced
• 3 cloves garlic, coarsely chopped
• 1 container cherry tomatoes, halved
• ½ zucchini, cut in pieces about the same size as the cherry tomatoes
• 2 tbsp (30 ml) ginger, grated
• 2 tbsp (30 ml) chives, minced
• 1 tbsp (15 ml) parsley, minced
• ½ cup (125 ml) white wine
• 1 tbsp (15 ml) corn starch
• ¼ cup (60 ml) fish stock
• Sea salt to taste
• Pepper to taste

Method:

1. Place seaweed in bowl and cover with water. Let sit for 30 minutes at room temperature.
2. Cook pasta and set aside.
3. Heat olive oil in pan or wok. Briefly sauté shallots and chopped garlic with minimal browning. Add cherry tomatoes, zucchini, ginger, chives and parsley. Sauté for 1 minute and add white wine. Let simmer for 2 to 3 minutes.
4. Stir cornstarch into fish stock and add to pan to thicken. Simmer for a few more minutes and toss in shrimp. Sauté just long enough to reheat shrimp without overcooking. Season with salt and pepper and keep hot.
5. Drain seaweed and combine with noodles in bowl. Combine with sauce and serve.

Preparation time

30 minutes

Cooking time

10 minutes

Servings

Serves 4

Chef's tip