Tiger Shrimp Salad

Chef Colleen O'hare stops by Good Day to make a salad with tiger shrimp, chilled soba noodles, asparagus, herbs, beets, carrots, mung bean sprouts and miso vinaigrette.

Tiger Shrimp Salad

Miso Vinaigrette:

2 cups Rice Wine Vinegar
¼ cup Fish Sauce
¼ cup Soy Sauce
1 TBSP Honey
2 tsp Ginger, peeled and chopped finely
1 TBSP Red Onion, chopped finely
2 TBSP Miso
2 TBSP Yuzu Koshu
1  cup Cottonseed Oil

Combine the first set of ingredients within the pitcher of a blender. Turn blender onto medium speed for 1 minute until ingredients are completely smooth. Turn the blender down to low speed and carefully drizzle in the cottonseed oil. Continue to blend until all of the cottonseed oil has been added. Mixture should be slightly thickened. Set vinaigrette aside to use for dressing the salad.

Soba Noodles:

2 quarts Tap Water, cold
2 tsp Kosher Salt
8 oz. Soba Noodles
1 quart Ice
1 quart Tap Water, cold
1 TBSP Cottonseed Oil

In a medium sauce pot, combine the water and salt and bring to a boil. Once boiling, add the dry soba noodles to the pot and stir immediately to separate noodles so that they do not clump together while cooking. Set a time for 6 minutes. After 6 minutes, strain the soba noodles in a colander set within a sink. Gently shake the colander side to side to allow all water to drain from the noodles. Transfer the noodles into a small mixing bowl containing ice and cold tap water and stir for 30 seconds to chill soba noodles down rapidly.  Once chilled, strain the soba noodles in a colander set within a sink. Sprinkle the cottonseed oil over the soba noodles within the colander and toss to coat the noodles thoroughly.

Grilled Shrimp:

14 each Tiger Shrimp, peeled and deveined
1 TBSP Cottonseed Oil
½ tsp Kosher Salt
1 pinch Ground Black Pepper

In a small mixing bowl, combine shrimp, oil, salt and pepper together to fully coat the shrimp in oil and seasoning. To cook, place on a medium heat grill for 3 minutes on each side to cook shrimp through. Remove the shrimp from the grill once they are cooked through and transfer to a clean cutting board. Using a clean knife, dice the shrimp into 1 inch by 1 inch pieces. Reserve to plate in salad.

Grilled Asparagus:

14 each Asparagus Spears
2 tsp Cottonseed Oil
½ tsp Kosher Salt
1 pinch Ground Black Pepper

In a small mixing bowl, combine asparagus, oil, salt and pepper together to fully coat the asparagus in oil and seasoning. To cook, place on a medium heat grill for 1 minute on each side to char the asparagus but not cook all the way through. Remove the asparagus from the grill once they are cooked through and transfer to a clean cutting board. Using a clean knife, cut the asparagus into 2 inch long pieces. Reserve to plate in the salad.

Julienne Vegetables:

1 each Large Carrot, peeled 
1 each Red Beet, peeled

Using a chef's knife and clean cutting board, trim the carrot by cutting away the stem end. Set up the stainless steel mandolin with the 1/8" blade (small teeth) set over the clean cutting board. Hold carrot by the stem end and slide down mandolin and over teeth to create 2 inch by 3 inch long and 1/8 inch wide strips. Repeat the same process used on the carrot with the beet to create 2 inch by 3 inch long and 1/8 inch wide strips. Reserve the strips of beet and carrot to plate in the salad.

Building the Tiger Shrimp Salad:

½ cup Miso Vinaigrette (above)
1 batch Soba Noodles (above)
1 batch Julienne Vegetables
1 batch Grilled Asparagus
1 tsp Kosher Salt
½ tsp Ground Black Pepper
2 TBSP Cilantro
2 TBSP Thai Basil
2 TBSP Chives
1 pinch Mung Bean Shoots

Combine all ingredients together in a large mixing bowl. Plate individually or on a large platter and garnish with mung bean shoots and fresh herbs. ENJOY!

LINK: www.thekeeperplano.com