Asian Shrimp “Soup and Salad”

Serves 2

6 Large Tiger Shrimp
1 TBL Canola Oil
1Z4 cup Soy Sauce
4 Green Onions
1/2 head Napa Cabbage
1 Pear
1 Orange
2 Roma Tomatoes
1 TBLS Ginger Root
1 Shallot
2 Garlic Cloves
1 tsp Fennel Seeds
1 Star Anise
1 1Z2 cups water
5-10 Basil Leaves
1 TBLS Chili Paste
Optional: Slivered Almonds
Optional: Cilantro Leaves

For “Soup”
Quarter the tomatoes place in medium sauce pan. Mince the ginger and the shallot and add to pan. Place garlic cloves whole, fennel seeds and star anise to pan and top with water.  Bring to boil and then lower heat to simmer. Then add basil leaves and chili paste. Continue to simmer until “soup” has reduced slightly.

For Shrimp
Devein and butterfly shrimp.  Season with salt and pepper.  Pour canola oil in heated sauté pan- when oil is hot, place shrimp in the pan.  Saute until cooked through, about 1 min on each side. Then deglaze pan with the soy sauce and the juice from 1Z2 an orange- simmer until liquid has reduced by half. Then slice pear into 1Z4 inch matchsticks and add to shrimp, let pears soften slightly in the hot pan.

For “Salad”
Roughly chop napa cabbage and slice the green onions on a bias (green parts
only)- and mix together.

To Plate:
Strain soup and spoon 1 ladle of broth only into a shallow bowl. Place a handful of Napa cabbage salad in center of bowl, then top with shrimp and pears. To garnish, sprinkle slivered almonds, cilantro leaves and orange zest around the bowl.