
Creole Shrimp Ramen
Prep: 15 Minutes
Cooking: 90 Minutes
Serves: 4
Ingredients
Cajun Broth
- 4 carrots, cleaned and cut into quarters
- 4 stalks of celery, cleaned and cut into quarters
- 1 large onion, peeled and cut into quarters
- 2 Tbsp. Cajun seasoning
- 3 quarts water
- 1 can of crushed tomatoes
- 2 Tbsp parsley, chopped
Ramen
- 2 packages of ramen noodles
- 1 Tbsp oil
- 8 okra pods
- 1/2 lb shrimp
- 4 scallions, diced
- 4 Born Free Eggs, for poaching
Directions
- In a large stock pot, add the carrots, celery, onions, Cajun seasoning, and water.
- Bring to a boil, reduce to a simmer, and cook for 1 hour and 30 minutes; uncovered.
- Remove from heat and strain vegetables using a sieve. Discard the vegetables.
- Return the liquid to the stock pot, add the tomatoes and parsley, and simmer for 20 minutes.
- Drop ramen into the stock and cook for 3 minutes until tender.
- With tongs remove the cooked ramen from the pot. Be sure to remove all noodles.
- In a skillet, heat the oil on high heat. Add the shrimp and okra and cook for 1 to 2 minutes per side until just opaque and the okra is crispy and golden in color.
- In a bowl, place ramen, shrimp, and okra, and top with the creole stock.
- Bring remaining creole stock to a boil.
- While waiting for the stock to boil, crack each egg into 4 small ramekins.
- Stir stock quickly and create a whirlpool.
- Drop the egg in the middle of the swirl and cook the egg for 2 to 3 minutes.
- Remove the egg with a slotted spoon and top the ramen. Repeat for each egg.
- Sprinkle with scallions and serve immediately.
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