Holy Crap! 3 blog posts in 4 days?? What is going on??
I TOLD you guys once I got my groove back you’d see a lot more of me again. Here I am! Thanks for being patient with me. Hopefully I can keep up the mood I’ve been in and the desire to cook.
I’ve been on a HUGE Asian food kick lately, ESPECIALLY Japanese. Once I discovered sushi, it was all over. However, my addiction is expensive, and I cannot go out EVERY night. So, I must learn to make some things at home. I love Japanese-style soups, which I think I mentioned before when I made my ramen knockoff.
I’m not sure if this was originally an Asian-style soup but that’s what it felt like to me. The original recipe tells you to toast french bread and pour the soup over it, but I’ve never been a big fan of soggy bread in my broth (ie French Onion Soup). So I left that out, and poured it over ramen noodles instead. I think adding instant Udon to the broth when it’s simmering would be amazing as well. Just don’t add the shrimp until the noodles are almost done cooking.
Garlic Soup with Shrimp
Adapted from Serious Eats
1/4 cup EVOO
10 garlic cloves, peeled and smashed
1 tsp ground cumin
1 tsp ground paprika
4 cups chicken stock or shrimp stock
1 tsp Worcestershire sauce
Sriracha sauce, to taste
1 pound shrimp, peeled and deveined
Pour oil in medium saucepan over medium heat. Add garlic and season with salt and pepper. Cook, flipping often, for about 10 minutes. Watch the heat, as garlic burns easily.
Add the stock, cumin, paprika, Worcestershire sauce, and Sriracha. If using Udon or Ramen, add the noodles as well. When noodles are almost finished, add in the shrimp and cook until pink, about 2-3 minutes.
*****This makes about 4 cups. I kept one more bowl for lunch tomorrow, and froze the other two cups in individual freezer bags for later.