Ya want some 'Hrimp? I was asked on the Keys...back then it was bait. 🌞

Now not so much!

Shrimp Thai (Hot-and-Sour Soup)



This is an easy version of tomm yumm goong, a Thai soup
that’s made all across Southeast Asia in spicier and milder
variations. You can add more chiles to the soup, but be
warned: it will become super-hot. For a quick meal, this dish
would be good with Shrimp Thai Sticky Rice, or with a
flavorful salad of sliced seeded papaya and cucumber
in a light vinaigrette.

MAKES 4 TO 6 SERVINGS

1 tablespoon peanut oil
3 stalks lemongrass, bruised with the side of a chef’s knife or with a small pot
1 pound medium shrimp (35 to 40 per pound), peeled and deveined, shells reserved⁄4 cup dry sake

6 cups fish stock, or 3 cups chicken stock plus 3 cups clam juice
3 serrano chiles, seeded and thinly sliced
Grated zest of 1 lime
2 cups canned straw mushrooms, drained
3 tablespoons fish sauce
1⁄4 cup fresh lime juice
1⁄4 cup chopped cilantro

1. Place a large pot over medium heat and heat it until it
is hot but not smoking. Add the peanut oil and swirl it
around the pot. Add the bruised lemongrass and the
reserved shrimp shells and stir until the shells turn pink,
about 2 minutes.

2. Add the stock and bring to a boil. Reduce the heat to low,
cover, and simmer for 15 minutes.

3. Strain the soup into a second large pot. Place the pot
over high heat, add the chiles and lime zest, and bring
back to a boil.

4. Reduce the heat to low, cover, and simmer the soup for
15 minutes. (The soup can be prepared to this point up to
24 hours ahead of time and kept covered in the refrigerator.
Bring back to a simmer before continuing.)

5. Add the shrimp and mushrooms; cook until the shrimp
are pink and firm, about 3 minutes. Remove the pot from
the heat, stir in the fish sauce, lime juice, and cilantro.
Serve immediately.

from "The Ultimate Shrimp Book"
https://www.goodreads.com/book/show/20231453-the-ultimate-shrimp-book

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Shrimp Noodle Soup



MAKES 6 SERVINGS

In Tokyo's Noodle Shops, businessmen and construction workers
sit side by side, slurping thick noodles out of bowls of savory steaming broth.
This recipe simplifies the soup, making it an easy lunch or dinner for you and
yours, but the variations allow you to experiment with more exotic tastes,
deeper flavors, more extraordinary textures.

2 teaspoons vegetable oil
1 garlic clove, minced
1 tablespoon minced ginger
12 shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced
1 cup snow peas
1 small Napa cabbage, shredded
1⁄4 cup dry sake
1 tablespoon soy sauce
6 cups fish stock or 4 cups vegetable stock plus 2 cups clam juice
1 pound small shrimp (more than 55 per pound), peeled and deveined, or precooked coldwater (or baby) shrimp, thawed
1⁄2 pound udon noodles or flat egg noodles, cooked according to the package directions, drained and rinsed
2 scallions, cut into 1-inch pieces
Salt and freshly ground black pepper to taste

1. Heat the oil in a large soup pot over medium heat. Add the
garlic, ginger, and mushrooms; cook, stirring constantly, for
30 seconds. Add the snow peas and cabbage and toss them
in the oil for 10 seconds.

2. Add the sake and cook for 2 minutes, stirring often. The
cabbage will wilt, giving off much of its liquid as the steam
from the sake rises. Add the soy sauce and stock; bring to a
simmer. Reduce the heat to medium-low, cover the pot, and
cook for 10 minutes.

3. Raise the heat to medium. Add the shrimp and cook until
pink and firm, about 3 minutes. If using precooked shrimp,
warm only 1 minute.

4. Add the noodles and scallions and cook for 2 minutes, or
until the soup returns to a simmer and the noodles are heated
through. Season with salt and pepper. Serve immediately.

from " "The Ultimate Shrimp Book"
https://www.goodreads.com/book/show/20231453-the-ultimate-shrimp-book



Shrimp are versatile! I am constantly finding new ways to show off
their lobster flavor, (you should too!)