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Shrimp & Noodle Bowl w/ Edamame, Broccoli, Chaoyte & Cilantro

July 8, 2010

Here’s a quick and easy dish I love slapping together! This sort of thing really suits me because — even though I feel fantastic and content rocking a vegetarian diet — I REALLY miss and REALLY crave seafood. I don’t miss beef. Pork is an afterthought. I was always a runny yolk kinda guy but when I think of what they said in Culinary School — “100% of the fat in an egg is IN THE YOLK!”  — I kinda mope and put it out of my mind. Sometimes, I crave chicken but it’s not like I dream about it or anything, (and I certainly don’t crave insane levels of growth hormones. All the chicken I prepare for my work as a Chef is Free Range. And I know which farms they come from).

But seafood. :p I’m afraid we’re inseparable! So, my personal diet may be shifting to the Pescetarian angle.

Here’s a recipe for two!

Ingredients

24 Shrimp (pre-shelled & de-veined if you prefer but they’re easy to clean yourself)
1 cup edamame beans
1-2 Chayote Squash (I just half and large dice ’em)
1 cup broccoli florets
Handful rough chopped Cilantro
1 cup Shrimp or Seafood Stock
2 packages Instant Ramen Noodles (YES! Chefs have a torrential affair with Ramen noodles! That’s what I used for this picture/recipe but you can use WHATEVER noodle you want; udon, angel hair, penne, vermicelli~ Up to you!)
Sea Salt & Freshly Ground Black (or mixed) Pepper (or Grains of Paradise) to taste.

First, bring half a cup of stock, chayote and edamame up to a simmer. It only takes about 10 minutes to get them good to go. I don’t prefer my squash soggy-slop, I like a bit of texture, so 10 minutes should be plenty. And the edamame doesn’t need anything, really. You can eat them raw (same with the chayote) but let’s go ahead and heat things through for this dish.
About 7-8 minutes in, add broccoli and cover so that our broccoli won’t overcook or get soggy. With such a short cooking time, it will stay bright green and maintain a bit of a crunch.
While that’s working, we can rock out with our shrimp! 🙂
Toss fabricated shrimp in extra virgin olive oil (or sesame oil), sea salt and freshly ground black pepper, ground mixed pepper or grains of paradise.
Saute shrimp over med-low heat until pink on both sides, about 2-3 mins per. When shrimp is pink, it’s done! Careful not to overcook or your shrimp becomes eraser-tough! ~What I like to do is cover them as soon as they hit the skillet. Let that gentle condensation action I always talk about around here happen. When you uncover, you’ll see lots of the shrimp’s natural juices forming a broth.
When done, remove shrimp and cover with foil to keep warm.
Add other 1/2 cup of stock to skillet and soften ramen noodles in the shrimp/stock broth till done, about 3 minutes. Personally, I prefer ramen noodles al dente, where they still have that funky curl.
When done, toss noodles, chayote, edamame, all broths and shrimp in huge vessel and divide between two bowls. Top with chopped cilantro and bon apetit!

Oh, and ignore that piece of shell in the picture above. >.> No idea how that got there! I think it walked over and snuck in. . . must have missed its shrimpie buddies!

Also, check out Lauren E. Clark on Chayote lol! So funny! 😀

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2 comments

  1. This look FABULOUS!!!! I had to refrain from licking my monitor. The photo is just gorgeous. Instant Ramen noodles suits me just fine. You know I’m going to be stealing this recipe from you! 🙂


  2. Thank you so much, Kim! 😀 By all means, Steal! Feast! Just don’t let a sneaky shell into your bowl as I did! :p

    FYI: Down here, we enjoy eating shrimp shells if they are DEEP FRIED. Like, when we have a shrimp fry. Once that shell is super nice and crispy, it basically becomes a chip for some of us whackos! >.> LOL



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