Last night I was working on an app and forgot the time. Oops 6:30 pm rolled along and I had not started preparing dinner. Pauline can get testy if dinner is not serve promptly at 7:00 pm. I went to the freezer and the only thing I could possibly thaw in time were some Argentinian Wild Caught Large Shrimp. I avoid shrimp from China, Vietnam or India. Canadian shrimp are hard to find year round, but Argentinian are my second choice. I took out ten shrimp put them in a bowl of cod water and started on dinner with what was at hand.

The What

  • 10 Large Raw Shrimp
  • 1 serving buckwheat noodles ( soba noodles) they usually come pre-tied in servings.
  • 8 inch piece of English cucumber
  • 9 cherry tomatoes
  • Handful fresh basil
  • 1 hot pepper (thai)
  • 1 inch ginger root
  • 1 tbs coconut oil
  • 1 tbs Kosher Salt 
  • 1 tbs Cracked Black Pepper
  • 1 lemon
  • 2 tbs olive oil

The How

  1. Bring a pot of salted water to boil
  2. Cook soba noodles for 3 minutes and drain on colander

  1. Rinse soba noodles with cold water, shake & toss to dry and set aside

  1. Peel cucumber and cut into long thin strips and reserve

  1. Quarter cheery tomatoes and reserve

  1. Tare Basil into medium size pieces, remember breath in deeply to enjoy the aromatics, set aside
  1. Chop finely hot pepper and peeled ginger root

  1. Heat 1 tbs coconut oil in skillet
  2. Add hot pepper and ginger, fry stirring for 2 minutes

  1. Add Shrimp to pan and cook 2 minutes on each side
  2. Remove from heat and stir shrimp to coat with pepper-ginger mixture

  1. Lay half of the noodles on a plate
  2. Layer noodles with cucumber, tomatoes & basil
  3. Place 5 Shrimp in a pattern on top of plate
  4. Sprinkle 1/2 tbs kosher  salt & 1/2 tbs cracked Pepper over plate
  5. Squeeze half a lemon over Shrimp
  6. Drizzle 1 tbs olive oil over plate

  1. Repeat steps 12-167 and serve with a glass of ice-cold Rosé