Directions

Shrimp Stock

  1. Place shrimp shells on a baking sheet lined with parchment and “toast” in a 350 degree oven (no fan) until brittle – about 12 – 15 minutes.
  2. Place in a small pot, cover with water
  3. Add ginger, shallot, chile and tomato and simmer about 30 minutes
  4. Add cilantro, turn heat off and allow to close to curry shrimp Udon noodle
  5. Steep for 15 minutes.
  6. Strain.

Close To Curry Shrimp Udon

  1. Combine first 5 ingredients in a small pot and bring to a gentle simmer.
  2. Add lime juice and soy and adjust seasoning as necessary.
  3. Add cooked noodle and set aside while you cook the shrimp.
  4. Over medium high heat sauté shrimp in canola oil.
  5. When just done, add Close To Curry – toss.
  6. Divide noodles evenly between the bowls.
  7. Divide broth as well.
  8. Add shrimp to each bowl and garnish with tomato, cilantro and green onion.

Ingredients

    Shrimp Stock

    • 1 qt shrimp shells
    • 1 1/2 qt water
    • 1 tbs sliced ginger
    • 1 sm shallot, sliced
    • ½ small chile, sliced
    • 1c chopped tomato
    • ¼ bunch cilantro

    Close to Curry Shrimp Udon

    • ¼ C julienned ginger
    • 1 to 2 chiles, sliced
    • 1 Tbs Close To Curry
    • 1 ½ qt shrimp stock
    • 1/2 C red onion, sliced thin
    • 2 T lime juice
    • 2 T soy sauce
    • 4 servings cooked Udon noodle (follow package instructions)
    • 2 T canola oil
    • 3 ½ lbs shrimp (21/25 count – peeled, reserve shells)
    • 3 Tbs Close To Curry Blend
    • 1 C sweet 100 tomatoes – halved
    • ½ bunch green onion, sliced thin
    • 1 handful chopped fresh cilantro leaves

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