Marinated Shrimp On A Bed Of Vegetables - Thermador PROFESSIONAL Series Recipes

MARINATED SHRIMP ON A
BED OF VEGETABLES
INGREDIENTS
1 lb. raw shrimp, peeled
2 large zucchini
¼
lb. carrots
1 red pepper
1 red jalapeño pepper
2 tomatoes
½
lb. Chinese egg noodles
½
bunch fresh cilantro
Shrimp Marinade
1 piece root ginger, approx. 1 inch
1 – 2 garlic cloves
2 tbsp. olive oil
Juice & zest of a lime
1 level tsp. turmeric
1 level tsp. ground coriander
1 level tsp. ground cumin
⁄
1
cup coconut milk
3
1 – 2 tbsp. soy sauce
Salt
Wash the shrimp under running water and pat dry.
Cut the zucchini, carrots and pepper into thin strips. Chop the jalapeño pepper
very finely. Seed the tomatoes and dice finely.
Place the shrimp and vegetables in the baking pan.
Peel and grate the ginger. Finely chop the garlic cloves. Stir the oil, ginger, garlic,
lime juice and zest, spices, coconut milk and soy sauce together. Season the mari-
nade with salt and mix into the shrimp and vegetables. Cover and marinate in the
refrigerator for one hour. Stir frequently during this time, then steam as indicated.
Meanwhile, cook the noodles al dente according to the package directions. Drain
and divide among warmed plates or bowls. Arrange the shrimp mixture on top of
the noodles. Garnish with cilantro and serve immediately.
Serves 4
SETTINGS
STEAM, 210°– 212ºF
8 – 10 minutes
Baking Pan
2 2
SEAFOOD DISHES
70