Margot’s Rainy Day Asian Shrimp Soup for One

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rainy day Asian Shrimp Soup

 

Margot’s Rainy Day Asian Shrimp Soup for One

It was our first blustery rainy day of the fall season and Hugo and I were by out lonesome’s reading a great book, “The Accursed” by Joyce Carol Oates. I had just finished another fabulous book: “A Fort of Nine Towers: An Afghan Family Story” that I hope you all will read. It actually truly is a “Must Read”.

I was a bit hungry so for a late lunch/early dinner, I felt like making something easy and light on the belly and something warm. For some reason, Asian came to my mind. From my freezer, I took out the remainder of my medium sized cooked, tail on shrimp and defrosted them. So, at least I knew what the main protein ingredient was going to be. I also found some rice noodles in the pantry. I’m not really an expert in cooking Asian flavored dishes, but those two ingredients are what came to my mind today. So, below is what the end result was and honestly, it was delicious and quite Asian tasting. It also was quick and easy to fix.

 

Ingredients:

  1. 18 precooked medium frozen shrimp w/o shell but w/tails—defrosted
  2. 1 medium yellow onion
  3. 1 stalk celery
  4. 2 garlic cloves
  5. 1 Tblsp. butter
  6. 1 Tblsp. olive oil
  7. 1/4 tsp. sesame oil
  8. 1/4 tsp. soy sauce
  9. Dash of red pepper flakes (depends how spicy hot you wish it to be)
  10. 1/4 tsp. Chinese 5 spices
  11. 2 cups heated vegetable bouillon
  12. Flat rice noodles—you judge how many but remember, this is just for one
  13. Whole peanuts (optional)
  14. Shredded coconut (optional)

 

Directions:

  1. In your food processor (I used my small one), place onion, celery, garlic cloves and process till finely chopped. Of course, you can do this by hand if you wish.
  2. In a large pot heated over medium heat add the butter, olive oil, sesame oil, soy sauce, pepper flakes and Chinese five spices till somewhat bubbly. Add the processed celery, garlic, onion and stir for about 3-5 minutes till veggies are softened.
  3. Add the heated vegetable bouillon and bring to a soft boil.
  4. Let simmer for about 3-5 minutes with a lid.
  5. Remove the lid and add the rice noodles. Gently boil for 8 minutes.
  6. Add the shrimp and boil another 2 minutes.
  7. Serve in a large soup bowl and if you wish garnish with whole peanuts, shredded coconut and even parsley or cilantro if you have some of that.

 

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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