Asian Buckwheat Stir-Fry with Tiny Shrimp
Maybe it’s a childhood memory or maybe it’s something I dreamed, but it seems to me that super-tiny shrimp were popular in cold salads when I was a kid. I have absolutely no idea what they were called…I just remember thinking they were the cutest things ever. Can’t remember what they tasted like, either.
Whether it was a dream or reality, I was thrilled to find proof of the tiny shrimp’s existence at Trader Joe’s last week. They just started selling cans of “Crisp, Tiny Oregon Shrimp” alongside their other canned seafood offerings. I snatched a can and tucked it into my basket, visions of tiny-shrimp salads dancing in my head. Would the shrimp be as cute as I remembered?
They were. And they tasted a lot better than I assumed they’d be, too — firmer and more buttery than standard-sized shrimp. Another bonus is that they’re already shelled, precooked, and ready to go. You can add them to any dish: stir-frys, omelettes, salads, various hors d’oeuvres…the list is endless. Heck, they’re so tasty, you can eat them straight out of the can. I’m thinking this is a great road-trip choice if you’re the sort who likes to have easy snacks on hand or meal elements that you can assemble in a hotel room. Cute, delicious, and elegant! Can’t beat that.
Asian Buckwheat Stir-Fry with Tiny Shrimp
This recipe serves 2, but can easily be doubled as needed.
2 servings of soba/buckwheat noodles (make sure they’re 100% buckwheat if you’d like to make this a gluten-free dish)*
1 crown broccoli, florets removed and rinsed
1 T. peanut oil, preferably unrefined**
2 carrots, peeled and chopped
1/2 a large onion, chopped
1 zucchini, chopped
1 bell pepper, chopped
1 T. tamari or soy sauce (use wheat-free tamari to make this a gluten-free dish)
1″ piece of fresh ginger root, peeled and minced
5 oz. can of tiny shrimp, drained
Prepare noodles according to package instructions. When done, rinse in warm water, drain, toss with a drizzle of oil, and set aside. Fill another medium-sized pot halfway with water and bring to a boil. Add broccoli, reduce heat to low, cover, and simmer for 5 minutes. Drain and set aside.
Sautée carrots and onion in the oil over medium heat for about 5 minutes or until they begin to soften, stirring occasionally to prevent them from sticking to the pan and burning. Add zucchini and bell pepper and continue to cook for another 5 minutes. Add tamari and ginger root and stir well. Reduce heat to medium-low, cover, and let cook for about 5 minutes more.
Stir in broccoli and drained noodles, adding more oil if the mixture seems dry. Top with tiny shrimp and serve promptly.
Enjoy!
* Buckwheat has a strong signature flavor; if you’re not a fan of buckwheat, go with any whole-grain pasta. Brown rice pairs nicely with Asian dishes and is also gluten-free.
** If you don’t have peanut oil, you can use extra-virgin olive oil.
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Tags: asian, broccoli, buckwheat noodles, ginger root, gluten-free, shrimp, stir-fry
