MONDAY RECIPE POST - SPICY SHRIMP RAMEN BOWLS - SERVES 4

My recipe today came from Butter Your Biscuits hosted by Wendie.  You can see her original recipe here.  I would like to thank Wendie for this delicious recipe.   There are a lot of great recipes on her blog.

Spicy Shrimp Ramen Bowls

Servings: 4 

Calories per serving: approximately 555 

3 packages ramen noodles (throw out the seasoning packet)

1-1/2 pounds medium-large shrimp peeled and deveined

6 cups chicken, vegetable or seafood stock

2 tablespoons olive oil

1-2 tablespoons Sriracha, depending on your heat level

3 tablespoons soy sauce, or tamari if gluten sensitive

3 cloves garlic minced

1 teaspoon grated fresh ginger

1-1/2 tablespoons brown sugar

2 cups shredded green cabbage

3/4 cup carrots thinly sliced

3/4 cup sweet peppers thinly sliced

1/2 cup onion thinly sliced

Juice of 1 lime

Cilantro

In a skillet on medium heat add 1 tablespoon olive oil. 

Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. 

Set aside

In a large pot on medium-high heat add 1 tablespoon olive oil. 

Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger cook another minute.

Add stock, soy sauce (or tamari if using), brown sugar, lime juice, and sriracha mix until combined. 

Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.

Add the dry ramen noodles to the broth and cook for another 2-3 minutes. 

Remove from heat and serve into bowls, add in shrimp and garnish with cilantro.

Wendie's notes: 

She says if you don't plan on eating this right away, make the ramen noodles separately, then add them to the pot before serving. The noodles soak up the broth and become more soggy if they sit for a long time.

The one change I made was using beef and vegetable broth, because I didn't have enough of each when I checked in the pantry.  The broth was very tasty.

This would be easy to make into a vegan meal by leaving out the shrimp and the beef broth, and using the vegetable.  I would like to do this and add tofu next time.

I added several dashes of Sriracha  to my bowl at the table.  

Also we thought sliced green onions would be nice.

We will look forward to making this again.

Thanks for looking and have a great week.