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Here’s a recipe for you to try from our Pork, Lamb, and Spa class:
Prep time: 25 minutes
Cook time: 30 minutes
2 pounds peeled, deveined shrimp (shells reserved)
3 garlic cloves, minced
2 limes, juiced
Salt and black pepper to taste
1 tablespoon olive oil
1 cup reserved shrimp shells
2 garlic cloves, minced
2 teaspoons minced ginger
1 shallot, diced
3 tablespoons tomato paste
14 ounces chicken stock
2 teaspoons cornstarch
1 ounce apple cider vinegar
2 ounces rice vinegar
1 ounce soy sauce
2 tablespoons minced jalapeño
1 tablespoon sesame oil
3/4 cup finely julienned daikon radish, 2” lengths
3/4 cup finely julienned red radish, 1-2” lengths
3/4 cup finely julienned carrots, 2” lengths
1 finely julienned red bell pepper, 2” lengths
1 tablespoon finely julienned celery, 2” lengths
5 ounces soba noodles
2 tablespoons cilantro leaves
Pinch black sesame seeds
Pinch teaspoon white sesame seeds
1 tablespoon peanut oil
Toss the shrimp with the garlic, lime juice, salt, and black pepper.
Place three shrimp onto a bamboo skewer. Repeat with the remaining shrimp and refrigerate until needed.
Heat the olive oil in a saucepan. Add the shrimp shells and sauté until opaque. Add the garlic, shallots, and ginger and sweat until the shallots are translucent. Add the tomato paste and sauté until rust-colored. Deglaze the pan with four tablespoons of the chicken stock and allow to reduce until almost dry. Add the remaining stock and simmer until reduced by half. Strain through a fine-mesh strainer. Adjust to yield about six-ounce volume (approximately 3/4 cup). Return to a clean pan and bring to a boil.
Combine the cornstarch with equal volume of water. Whisk the cornstarch mixture into the boiling stock. Remove the stock from the heat, add the vinegars, and cool completely on an ice bath. Stir in the soy sauce and jalapeño into the stock. Whisk in the oils. Vinaigrette may be processed with an immersion blender.
Combine the daikon, radish, carrots, bell pepper, and celery and coat minimally with the vinaigrette.
Cook the noodles in boiling water until tender to the bite. Drain and cool. Gently toss the noodles with 3/4 cup of the vinaigrette.
Grill a shrimp skewer until the shrimp are cooked, approximately two to three minutes on each side.
Arrange a bed of noodles on a room- temperature plate and place approximately 1/4 cup of Asian Slaw on top of the noodles.
Remove the shrimp from the skewer if desired and arrange over the Asian Slaw. Garnish with cilantro leaves and a pinch each of black and white sesame seeds. Drizzle the plate with one tablespoon of the remaining vinaigrette and serve.
This recipe has been adapted from the Culinary Institute of America’s Techniques of Healthy Cooking textbook, published by John Wiley and Sons, Inc., Hoboken, N.J.