Basil-Steamed Shrimp over Soba Noodles

Basil-Steamed Shrimp over Soba Noodles might be just the side dish you are searching for. For $2.32 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 263 calories, 15g of protein, and 1g of fat. This recipe serves 4. It is a good option if you're following a dairy free and pescatarian diet. 10 people have tried and liked this recipe. If you have shrimp, salt, soba noodles, and a few other ingredients on hand, you can make it. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 69%, this dish is pretty good. Similar recipes are Buckwheat Soba Noodles With Steamed Veggies, Soba Noodles with Shrimp, and Shrimp Soba Noodles.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 ounce fresh ginger (about 2 inches), peeled and thinly sliced

2 tablespoons instant dashi powder, or 2 bouillon cubes

1 orange

1 red bell pepper, seeded and cut lengthwise into very thin strips

Salt

2 scallions

6 to 8 shiitake mushrooms, stems removed and caps thinly sliced

16 large shrimp, peeled and deveined

1 8-ounce package dried soba noodles

1 small bunch fresh Thai or other basil, plus 10 whole leaves and 4 sprigs

4 cups water

Equipment:

sauce pan

bowl

peeler

steamer basket

frying pan

knife

Cooking instruction summary:

1. Bring a saucepan of lightly salted water to a boil over high heat. Add the noodles and boil for 2 minutes, or until just al dente. Drain the noodles and immediately plunge them into a bowl of ice water to shock and stop the cooking. Drain and set aside.2. Trim off 1 inch of the green tops of the scallions and discard. Thinly slice the green tops about halfway to the white base and set aside. Cut off the white base and split the base in half lengthwise. Set aside.3. Using a vegetable peeler, remove only the orange part, or zest, from the skin of the orange, being careful to leave the white pith right beneath it behind. Reserve the orange for another use.4. Sprinkle the orange zest and ginger slices with salt and rub them between your fingers to work the salt into them.5. Lay the halved scallion bases and half of the ginger slices and orange zest on the perforated bottom of a bamboo steamer basket to make a “flavor mat” large enough to accommodate all of the shrimp in a single layer.6. Lay half of the basil bunch over the flavor mat, being sure to leave some of the other components of the mat exposed. Lay the shrimp on top of the mat and top with the remaining ginger, orange zest, and basil bunch.7. Evenly spread the red pepper strips around the shrimp. Top the pepper strips with the mushrooms.8. Pour the water into the steamer pan and bring to a simmer over medium heat. Add the dashi powder and simmer until fully dissolved. Put the steamer basket over the simmering base, cover, and steam for about 6 minutes, or until the shrimp turn pink and are just cooked through. Remove the steamer and set aside, covered, to keep warm.9. Add the noodles to the simmering broth just long enough to heat them through. Divide the noodles and broth among 4 warmed bowls. Carefully transfer the red pepper strips and mushroom slices to the bowls. In the center of each bowl, arrange 4 shrimp, overlapping them slightly, over the noodles. Discard the flavor mat.10. Using a sharp knife, thinly slice the 10 basil leaves. Sprinkle the julienned leaves and the reserved green scallion slices over the broth in each bowl. Nestle a sprig of fresh basil in the center of each bowl and serve.

 

Step by step:


1. Bring a saucepan of lightly salted water to a boil over high heat.

2. Add the noodles and boil for 2 minutes, or until just al dente.

3. Drain the noodles and immediately plunge them into a bowl of ice water to shock and stop the cooking.

4. Drain and set aside.

5. Trim off 1 inch of the green tops of the scallions and discard. Thinly slice the green tops about halfway to the white base and set aside.

6. Cut off the white base and split the base in half lengthwise. Set aside.

7. Using a vegetable peeler, remove only the orange part, or zest, from the skin of the orange, being careful to leave the white pith right beneath it behind. Reserve the orange for another use.

8. Sprinkle the orange zest and ginger slices with salt and rub them between your fingers to work the salt into them.

9. Lay the halved scallion bases and half of the ginger slices and orange zest on the perforated bottom of a bamboo steamer basket to make a “flavor mat” large enough to accommodate all of the shrimp in a single layer.

10. Lay half of the basil bunch over the flavor mat, being sure to leave some of the other components of the mat exposed. Lay the shrimp on top of the mat and top with the remaining ginger, orange zest, and basil bunch.

11. Evenly spread the red pepper strips around the shrimp. Top the pepper strips with the mushrooms.

12. Pour the water into the steamer pan and bring to a simmer over medium heat.

13. Add the dashi powder and simmer until fully dissolved.

14. Put the steamer basket over the simmering base, cover, and steam for about 6 minutes, or until the shrimp turn pink and are just cooked through.

15. Remove the steamer and set aside, covered, to keep warm.

16. Add the noodles to the simmering broth just long enough to heat them through. Divide the noodles and broth among 4 warmed bowls. Carefully transfer the red pepper strips and mushroom slices to the bowls. In the center of each bowl, arrange 4 shrimp, overlapping them slightly, over the noodles. Discard the flavor mat.1

17. Using a sharp knife, thinly slice the 10 basil leaves. Sprinkle the julienned leaves and the reserved green scallion slices over the broth in each bowl. Nestle a sprig of fresh basil in the center of each bowl and serve.


Nutrition Information:

Quickview
262k Calories
14g Protein
1g Total Fat
52g Carbs
22% Health Score
Limit These
Calories
262k
13%

Fat
1g
2%

  Saturated Fat
0.16g
1%

Carbohydrates
52g
18%

  Sugar
5g
6%

Cholesterol
60mg
20%

Sodium
847mg
37%

Caffeine
78mg
26%

Get Enough Of These
Protein
14g
29%

Vitamin C
58mg
71%

Manganese
0.99mg
49%

Phosphorus
238mg
24%

Magnesium
87mg
22%

Vitamin B1
0.33mg
22%

Vitamin A
1067IU
21%

Vitamin B3
3mg
20%

Selenium
13µg
19%

Folate
67µg
17%

Vitamin B6
0.32mg
16%

Copper
0.31mg
15%

Iron
2mg
14%

Potassium
483mg
14%

Vitamin K
13µg
13%

Zinc
1mg
12%

Vitamin B5
1mg
11%

Vitamin B2
0.17mg
10%

Fiber
2g
9%

Calcium
86mg
9%

Vitamin E
0.85mg
6%

Vitamin B12
0.18µg
3%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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