• Carmey SansDiego

Spicy Shrimp Ramen!



Ingredients :


1 Pack KAMEN Chinese Noodles ( break in half for this recipe & use the other half for next time)

1 1/2 lbs Large Shrimp Peeled & Deveined

6 Cups vegetable stock ( You can substitute for chicken or seafood stock )

2 Cups Water (only needed if the liquid isn't enough... you'll know )

1-2 Tablespoons sriracha ( I like SPICY so I went hard but you decide how G you are)

2 Tablespoons Olive Oil

3 Tablespoons Soy Sauce

1 Tablespoon Fish Sauce

Garlic, minced ( add as much as your heart desires , I used like 8 Cloves )

1 Teaspoon Grated Fresh Ginger

1 1/2 Tablespoons Brown Sugar

3/4 Cup Carrots thinly sliced ( don't work hard , purchase sliced carrots from the store )

1/2 Cup Red Pepper , Sliced

1/2 Cup Orange Pepper

1 Large Sweet Onion , Sliced

1 Cup Shitake Mushrooms

1 Tablespoon Garlic Powder

1 Tablespoon Creole Seasoning

Juice of 1 Lime

Bean Sprouts

Cilantro


Instructions:


  1. In a large mixing bowl , place clean (peeled and deveined) shrimp and squeeze lime juice . Add Garlic Powder & Creole Seasoning.

  2. In a skillet on medium heat add 1 tablespoon olive oil. Add shrimp and sear for 1-2 minutes on each side . Set aside

  3. In a large pot on medium/high heat add 1 tablespoon olive oil. Add carrots, onions , peppers and mushrooms for 2-3 minutes, add garlic and ginger and continue to cook for about a minute or two. (Smell that ?!....it's going to get better ) Add stock , soy sauce , brown sugar , lime juice , fish sauce and sriracha mix until combined. Bring to a rapid bowl then reduce heat to medium and let simmer for 8 minutes .

  4. Taste broth and add additional seasoning if needed ( honestly you won't lol )

  5. Add the dry ramen noodles to the broth and cook for an additional 2-3 minutes.Add shrimp !

  6. Serve in bowls and garnish with chopped cilantro & bean sprouts (optional)

ENJOY AND TAG @flyeatsshow when you're done ... cooking ...not eating lol !!!


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