Mint And Cilantro Shrimp With Soba Noodles

Recipe Ingredients

1 cup	40g / 1.4oz	Fresh mint leaves - (loosely packed)
1		Large bunch cilantro, leaves and soft stem
1/3 cup	78ml	Lime juice
1		Garlic clove - coarsely chopped
1 tablespoon	15ml	Salt - plus
1/2 teaspoon	2.5ml	Salt - divided
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/3 cup	78ml	Olive oil
1 lb	454g / 16oz	Deveined peeled large shrimp - (21-25 coun
1 lb	454g / 16oz	Soba noodles
		= (available in the Asian aisle of
		Well-stocked markets)
1/2 tablespoon	7.5ml	Canola oil
4		Plum tomatoes - seeded, diced

Recipe Instructions

Place the mint leaves, cilantro, lime juice, garlic, 1/2 teaspoon of salt and the pepper in a blender. Start blending, then slowly drizzle in the olive oil. Puree until smooth, about 1 minute.

Pour half into a large bowl, add the shrimp and marinate for 10 minutes. Reserve the remaining half of the marinade for the noodles.

Meanwhile, bring a large pot of water to a boil and add the remaining 1 tablespoon of salt. Break the noodles in half and cook until al dente, about 4 minutes. Drain and keep warm.

Heat a large skillet on high and add the canola oil. Drain the shrimp and discard the marinade. Cook the shrimp until pink and slightly firm, 3 to 4 minutes. Stir in the diced tomatoes and cook for 1 minute. Add the hot noodles and reserved marinade and stir until incorporated and steaming hot.

Serve immediately or let cool, then refrigerate. Serve this dish hot, or prepare it ahead and chill it, then tote it along on a picnic with some crusty rolls and a bottle of Chardonnay.

This recipe yields 4 to 6 servings.

Each of 6 servings: 277 calories; 610 mg sodium; 120 mg cholesterol; 14 grams fat; 2 grams saturated fat; 22 grams carbohydrates; 18 grams protein; 2.12 grams fiber.

Source:
The Los Angeles Times, 04-17-2002

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