Spicy Shrimp Ramen

Hello and welcome to the first Friday in June. In case you didn’t know, today is National Doughnut Day. So why aren’t we making doughnuts? Really? Because the doughnut shop up the street is rated as one of the best in the country. Much easier.

Today is also National Chocolate Macaroon Day. Now I would be so excited if these were French-Italian Macarons, but they are not. Macarons are those amazing meringue-based confections made with egg whites, powdered sugar, white sugar, almond flour and food coloring. Macaroons are those shredded coconut cookies. Today’s variety has chocolate added to the mix. It really wouldn’t matter how much chocolate is piled on, Hubby will not touch coconut anything. So no Macaroons. You would think today would be Macaron Day and not Macaroon Day since it’s also National Egg Day. But then again, a Macaroon would use the whole egg, while a Macaron would only use the whites.

So that brings us to the fact that it’s Friday. Fabulous Friday – Catholic Old School Friday. Seafood Friday. This sort of soup sort of noodle Asian inspired dish is both easy to make and packed with heat. Spicy hot heat. Crushed Red Pepper off the charts hot heat. Even Kiddo, who isn’t one for eating seafood thought this was pretty darn good. Hubby said I could make it again any Friday. That’s two stamps of approval. What more do I need?

Spicy Shrimp Ramen
1 lb medium Shrimp
4 Green Onions
Lemon Peel garnish
1 cup Chicken Stock
1 cup Water
2-1/2 tablespoons Soy Sauce
1 teaspoons ground Ginger
1/2 teaspoon Red Pepper Flakes
1/4 teaspoon Garlic Powder
2 (3 oz) packaged Chicken Ramen Noodle Soup
16 oz frozen Oriental-Style Mixed Vegetables
Sesame Seeds garnish

Peel and devein shrimp, removing tails. Keep cold until ready to cook.

Trim roots from green onions. Slice into 2-inch pieces, set aside. Cut one end from the lemon, At the cut, use a vegetable peeler to cut thin strips of lemon peel. Set aside for garnish.

In a 10-inch high sided skillet over high heat, combine chicken stock, water, soy sauce, ginger, pepper flakes, garlic and 1 package soup seasoning packet. (Discard remaining packet). Heat to a boil.

Add noodles, shrimp, vegetables and onions. Return to a boil. Lower heat to simmer, cook until noodles are tender and shrimp is cooked through.

Transfer to bowls. Garnish with sesame seeds and lemon peel. Great with a glass of tea.