Carrabba’s Alfredo Pasta with Scallops

This is the authentic Carrabba’s Italian Grill Alfredo sauce recipe from Carrabba’s Italian Grill Cookbook (with a minor tweak), and it is our favorite homemade Alfredo sauce! You can serve this sauce with any pasta and protein/veggie of choice. It’s super quick and easy to make! This Alfredo sauce can be made up to 2 hours in advance and stored at room temperature, covered. This recipe makes enough Alfredo sauce to perfectly coat 1 LB pasta.

Carrabba’s Alfredo Pasta with Scallops

sofiyababinov
This is the authentic Carrabba's Italian Grill Alfredo sauce recipe from Carrabba's Italian Grill Cookbook (with a minor tweak), and it is our favorite homemade Alfredo sauce! You can serve this sauce with any pasta and protein/veggie of choice. It's super quick and easy to make! This Alfredo sauce can be made up to 2 hours in advance and stored at room temperature, covered. This recipe makes enough Alfredo sauce to perfectly coat 1 LB pasta.
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 4 TBS Butter unsalted
  • 1 Cup Heavy Cream
  • 1 Cup Whole Milk
  • 1 Garlic Clove minced
  • 1 Cup Shredded Parmesan Cheese
  • Salt/Pepper to taste
  • 1 LB Pasta of choice

Scallops (Optional)

  • 2 LB Wild Caught Sea Scallops
  • 2-3 TBS Butter
  • 1/4-1/2 tsp Salt

Instructions
 

  • In a medium saucepan, melt 4 TBS unsalted butter on medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant. (The garlic is optional, not a part of the cookbook recipe but my addition).
  • Add in 1 cup heavy cream and 1 cup whole milk. Bring to a simmer, stirring occasionally so the mixture doesn't boil over. Simmer until slightly reduced, about 2-3 minutes. Sprinkle in salt and pepper to taste.
  • Add in 1 cup freshly shredded parmesan cheese. Mix well and take off the burner. This last step is optional and my addition to the original Carrabba's Italian Restuarant cookbook recipe. In my opinion it takes the Alfredo sauce to a whole new level of flavor!

Scallops Recipe:

  • Melt 2-3 TBS butter in a large pan over medium heat. Add scallops to the pan, spreading them all out for even cooking. Drain out any water that accumulates in the pan while scallops are cooking.
  • Cook the scallops about 5 minutes on one side, then gently flip them and cook an additional 5 minutes or so on the other side. The key to perfectly cooked scallops is golden on the outside and tender (not overcooked) on the inside.
  • Add desired number of scallops to each plate of Alfredo pasta and serve!

Notes

You can add scallops, any protein or veggie of choice to this Alredo pasta dish!
Keyword 30 minutes, easy, Italian, restaurant, seafood

Turkey Sausage Meatball Zuppa Toscana Soup

This Turkey Sausage Meatball Zuppa Toscana Soup is a faster, easier, and arguably yummier version of the famous Olive Garden Zuppa Toscana Soup. Lean and delicious Italian turkey sausage meatballs (homemade or store bought) are a great substitute for the typical pork sausage used in this recipe. This is definitely a family favorite recipe!

Turkey Sausage Meatball Zuppa Toscana Soup

sofiyababinov
This Turkey Sausage Meatball Zuppa Toscana Soup is a faster, easier, and arguably yummier version of the famous Olive Garden Zuppa Toscana Soup. Lean and delicious Italian turkey sausage meatballs (homemade or store bought) are a great substitute for the typical pork sausage used in this recipe. This is definitely a family favorite recipe!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine Italian
Servings 10

Ingredients
  

  • 1 LB Ground Turkey Sausage Meat store bought or homemade (in notes below)
  • 1 TBS Olive Oil for frying meatballs
  • 12 Cups Filtered Water
  • 4-5 Chicken Bouillon Cubes
  • 4-5 Red Skin Potatoes washed, thickly sliced
  • 1/2 Bag Kale washed, chopped into 1 inch pieces
  • 2 Cups Heavy Whipping Cream

Instructions
 

  • Form little (1 inch) meatballs from the store bought (or homemade, see notes below) ground Italian turkey sausage meat and set aside.
  • Heat 1 TBS olive oil in a skillet on medium heat. Add the Italian turkey sausage meatballs. Cook, flipping meatballs from side to side, until meatballs are well cooked through.
  • Boil 12 cups filtered water in a big pot on high heat. Once water comes to a boil, add 3 chicken bouillon cubes and the fully cooked turkey sausage meatballs.
  • Lower heat to medium high. Add in the sliced red skin potatoes. Cook 10-15 minutes until potatoes cook through. Once potatoes are cooked through, add 1/2 large bunch (or bag) of chopped kale.
  • Add in 2 cups of heavy whipping cream. Once the kale is soft and cooked through, the soup is done. Add another 1-2 chicken bouillon cubes, to taste. No salt necessary because the bouillon cubes add enough salt to the soup. Mix well and serve hot!
  • This soup tastes great the next day too. Just warm up as much as you need in a small pot on medium heat.

Notes

If you can’t find store bought ground Italian turkey sausage meat, you can use Italian turkey sausages and just squeeze the ground meat out of the sausage skins or you can make your own Italian turkey sausage ground meat using this recipe:
Ingredients: 1 LB Ground Turkey, 1 tsp Salt, 1 tsp Italian Seasoning, 1/4 tsp pepper, 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder, 1/2 tsp Dry Oregano, 1/2 tsp Dry Basil, 2 tsp Dry Parsley, 1/4-1/2 tsp Crushed Red Pepper Flakes (mild or spicy).
Mix all ingredients together in a bowl. Form into about 1 inch meatballs.
Keyword 30 minutes, easy, soup, turkey

Thai Drunken Noodles (Pad Kee Mao) 

These Thai Drunken Noodles taste better than any restaurant version I’ve ever had. This is one of the easiest and quickest recipes and one of our favorite dishes! A trip to your local Asian grocery store is necessary to get certain ingredients. You can make this dish plain, with veggies, shrimp, or any protein of your choice. It’s very versatile!

Thai Drunken Noodles (Pad Kee Mao)

sofiyababinov
These Thai Drunken Noodles taste better than any restaurant version I've ever had. This is one of the easiest and quickest recipes and one of our favorite dishes! A trip to your local Asian grocery store is necessary to get certain ingredients. You can make this dish plain, with veggies, shrimp, or any protein of your choice.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Thai
Servings 6

Ingredients
  

  • 1-2 LB Shrimp or any protein of choice
  • 1 LB Wide Rice Noodles wide or any rice noodles of choice
  • 1 Thai Chili Pepper less or more depending on your preference
  • 3 Garlic Cloves minced
  • 1 TBS Olive Oil for frying
  • 1 Can Baby Corn drained
  • Any other vegetables of choice I usually add whatever we have on hand
  • 4 TBS Butter for baking shrimp
  • 4 tsp Fish Sauce

Sauce Ingredients:

  • 3 TBS Dark Soy Sauce
  • 3 TBS Light Soy Sauce
  • 6 TBS Oyster Sauce
  • 4 tsp Sugar
  • 2 TBS Water

Instructions
 

  • Preheat oven to 400 degrees. Peel, devein and wash the shrimp. Pat shrimp dry with paper towels. Put shrimp into a large glass baking dish, add 4 TBS butter and bake for 15-20 minutes, until shrimp are cooked through. Once cooked through, set aside. Meanwhile continue to next steps.
  • Cook the rice noodles according to package instructions. Some tricks I learned to attain perfect rice noodles is adding 1 TBS of olive oil to the pot of boiled water when cooking rice noodles to keep the noodles from sticking together. I also stir the noodles constantly to prevent sticking. Set cooked noodles aside.
  • Mix the sauce ingredients together in a small bowl and set aside.
  • In a wok or large skillet, heat 1 TBS olive oil on medium heat. Add in 1 finely chopped Thai chili pepper (less or more depending how spicy you prefer), add in 3 minced garlic cloves. Stir until fragrant.
  • Add in the cooked shrimp (butter/water drained). Add 4 tsp fish sauce. Cook a few minutes, until the shrimp crisps up to your preference, 5-10 minutes.
  • Add in the cooked rice noodles. Pour the sauce over the noodles and shrimp. Mix well. Turn the heat down to low. Cook until rice noodles are hot and have absorbed the sauce, about 10 minutes.
  • Lastly, add canned baby corn (drained) and/or any other veggies you want to add. Cook an additional few minutes until veggies are cooked through.

Notes

Make sure you use both Dark and Light Soy Sauce or the sauce will be too salty and not the right flavor.
Some tricks I learned to attain perfect rice noodles is adding 1 TBS of olive oil to the pot of boiled water when cooking rice noodles to keep the noodles from sticking together. I also stir the noodles constantly to prevent sticking.
If you decide to add diced onion, add it in the beginning with the Thai chili pepper.
This recipe reheats well. Fry the Drunken Noodles on a skillet with 1 TBS butter on low heat to heat up.
The Dark Soy sauce, Light Soy sauce, Fish sauce, Oyster sauce and wide Rice noodles can all be found at your local Asian grocery store.  
You can customize this dish with your favorite veggies and protein. I sometimes add mushrooms, scallions, Thai basil. Sometimes I make it with sliced chicken breast instead of shrimp. It’s super versatile! 
Keyword 30 minutes, easy, noodles, shrimp, Thai

Oven Baked Cheesy Sandwiches

These oven baked cheesy sandwiches are perfect for brunch or an appetizer. Super easy to throw together but packed with cheesy, yummy flavor. Very versatile, you can make these with your favorite deli meat, cheese and toppings.

Oven Baked Cheesy Sandwiches

sofiyababinov
These oven baked cheesy sandwiches are perfect for brunch or an appetizer. Super easy to throw together but packed with cheesy, yummy flavor. Very versatile, you can make these with your favorite deli meat, cheese and toppings.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 4 people

Ingredients
  

  • 1/2 French Baguette Bread thinly sliced
  • 1 Cup Deli Meat of choice cubed, I used Veal Bologna
  • 1/2 Tomato finely cubed
  • 1/2 Cup Mozzarella Cheese or any cheese of choice, shredded
  • Mayonnaise to taste
  • Ketchup to taste
  • Hot Sauce optional, to taste

Instructions
 

  • Preheat the oven to 350 degrees. Cut French baguette bread into thin, long slices.
  • Spread mayonnaise onto each slice of bread.
  • Add cubed deli meat of choice.
  • Add cubed tomato.
  • Squirt a drop of ketchup onto each sandwich. You can also add a drop of hot sauce if you like a spicy kick.
  • Sprinkle shredded mozzarella cheese on top of each sandwich.
  • Bake in 350 degrees for 10-15 minutes until cheese is melted and gooey and bread is slightly golden.
Keyword 30 minutes, appetizers, brunch, easy, sandwiches

Grilled Bulgogi Shrimp

It’s finally cooling down outside and the perfect weather for grilling. If you’re in the mood for grilling but tired of meat, these Bulgogi Shrimp don’t disappoint! Plump, juicy, grilled to perfection shrimp with a hint of a smoky Bulgogi flavor. I first had Bulgogi Shrimp at an amazing Korean BBQ restaurant here in Charlotte and knew immediately I’d be making these at home. Super easy and fast to grill, just make sure you give the shrimp at least 1 night to marinate. A trip to your local Asian market is required to get the Bulgogi sauce needed to marinate this shrimp.

Grilled Bulgogi Shrimp

Plump, juicy, grilled to perfection shrimp with a hint of a smoky Bulgogi flavor. If you're in the mood for grilling but tired of meat, these Bulgogi Shrimp don't disappoint! Super easy and fast to grill, just make sure you give the shrimp at least 1 night to marinate.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Korean
Servings 8

Equipment

  • Grill

Ingredients
  

  • 2 LB Shrimp raw, peeled and deveined
  • 1 29.7 oz. Jar Korean BBQ Bulgogi Sauce enough to cover the shrimp in the sauce
  • 16 Bamboo Skewers for grilling

Instructions
 

  • Peel, devein, and wash the shrimp. Pat shrimp dry with paper towels, put shrimp into a big bowl.
  • Add enough Korean BBQ Bulgogi Sauce (I used about 3/4 of the 29.7 oz. jar). Mix well. Cover the bowl with a lid and let the shrimp marinate in the Bulgogi sauce overnight for best flavor, or for at least 6 hrs.

Grilling Instructions:

  • Soak bamboo skewers in water for at least 30 minutes, this is so the wood doesn't split while you are putting shrimp on skewers. Pat skewers dry with paper towels.
  • Put shrimp onto skewers. I put 6-7 shrimp on each skewer. I had 16 skewers total and the average person ate 2 skewers (with some white rice and steamed veggies on the side).
  • Grill the shrimp until fully cooked to your preference. You don't want to overcook shrimp so they don't taste rubbery. With the preheated grill they took about 10-15 minutes to grill. We flipped them once halfway through, for even cooking on both sides. We use a special kind of charcoal for grilling these Bulgogi shrimp (or anything we grilll really) for the best flavor: Natural Hardwood Lump Charcoal (we use Frontier brand).
  • You can also bake these Bulgogi shrimp but we prefer the smoky, charred flavor that only the grill can give! Bake in 400 degrees until shrimp cook through. Another option is an indoor griddle grill.

Notes

We use a special kind of charcoal for grilling these Bulgogi shrimp for the best flavor: Natural Hardwood Lump Charcoal (we use Frontier brand).
You can also bake these Bulgogi shrimp but we prefer the smoky, charred flavor that only the grill can give!
I serve these with white rice and steamed veggies on the side.
Keyword 30 minutes, grilling, seafood, shrimp

Bourbon Chicken

Homemade Chinese food is one of our favorite things to eat. We have Chinese night every Friday night at our house and this Bourbon Chicken is one of our most frequently made recipes. We made it for a Chinese dinner party once and it was a huge hit with our friends as well. I like to pair it with plain white rice (so we can eat it with the extra yummy Bourbon sauce) or vegetable fried rice. It’s super simple to make and no fancy ingredients required!

Bourbon Chicken

sofiyababinov
Homemade Chinese food is one of our favorite things to eat. We have Chinese night every Friday night at our house and this Bourbon Chicken is one of our most frequently made recipes. We made it for a Chinese dinner party once and it was a huge hit with our friends as well. I like to pair it with plain white rice (so we can eat it with the extra yummy Bourbon sauce) or vegetable fried rice. It’s super simple to make and no fancy ingredients required!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Chinese
Servings 8
Calories 578 kcal

Ingredients
  

  • 4 LB Chicken Breast or Thighs cut into 1 inch pieces
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 3 1/2 TBS Cornstarch divided
  • 3 TBS Oil to fry the chicken

Bourbon Sauce

  • 1 Cup Chicken Broth I make my own with Better Then Bouillon
  • 1 Cup Water
  • 1/4 Cup Bourbon
  • 2/3 Cup Low Sodium Soy Sauce
  • 1/3 Cup Ketchup
  • 2 TBS Apple Cider Vinegar
  • 3/4 Cup Light Brown Sugar
  • 2 Garlic Cloves minced
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Onion Power
  • 1/2 tsp Ground Ginger

Instructions
 

  • Cut chicken breasts or thighs into 1 inch pieces. Transfer to a big bowl. Add 1/2 tsp salt, 1/4 tsp pepper, and 2 TBS Cornstarch. Mix well.
  • Add all the Bourbon sauce ingredients into a big bowl and mix well. Set it aside.
  • Heat 3 TBS oil in a large skillet on medium heat. Fry the chicken pieces in batches, until the chicken is cooked through until well done and golden on the outside. I cooked it in 4 batches. Have a plate lined with paper towels to put cooked chicken into, to absorb the extra oil.
  • Once the chicken is all cooked, wipe off the skillet with paper towels, no need to wash it. Add the bourbon sauce and bring to a boil then add in the cooked chicken.
  • Reduce to low heat and let it simmer, stirring occasionally for 10-15 minutes until the sauce reduces a bit.
  • In a small glass, add 1 TBS water and 1.5 TBS cornstarch and mix well until it becomes a white slurry. Add the cornstarch slurry mixture to the bourbon chicken. Let it simmer a few minutes so the sauce thickens up.

Notes

Serve with white rice (we love pouring the extra Bourbon sauce over it)! This dish reheats well the next day in a skillet on low heat. 
Keyword 30 minutes, chicken, Chinese, easy

Creamy Cajun Rigatoni Shrimp Pasta

This pasta is delicious and super easy to whip up in 30 minutes. It is definitely one of our family favorite pasta recipes. Even my picky boys eat it (and ask for seconds)! I got the inspiration for this recipe from a restaurant called “Nothing But Noodles” here in Charlotte. It’s one of my favorite pastas on their menu so I decided to recreate it at home (with the addition of a lot of shrimp of course) and I am so glad I did!

Creamy Cajun Rigatoni Shrimp Pasta

sofiyababinov
This pasta is delicious and super easy to whip up in 30 minutes. It is definitely one of our family favorite pasta recipes. Even my picky boys eat it (and ask for seconds too)! I got the inspiration for this recipe from a restaurant called "Nothing But Noodles" here in Charlotte. It's one of my favorite pastas on their menu so I decided to recreate it at home (with the addition of a lot of shrimp of course) and I am so glad I did!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 8
Calories 655 kcal

Ingredients
  

  • 1 LB Rigatoni Pasta or pasta or choice
  • 2 LB Shrimp peeled, deveined
  • 3 Cups Heavy Cream
  • 2 Cups Parmesan Cheese finely shredded
  • 2 Garlic Cloves minced
  • 2 TBS Cajun Seasoning divided (1 TBS for shrimp, 1 TBS for sauce)
  • 1 Cup Baby Tomatoes diced
  • 1 Red Bell Pepper diced, optional
  • 8 TBS Butter divided (4 TBS for shrimp, 4 TBS pasta/sauce)
  • 1 TBS Parsley finely chopped for garnish, optional
  • Salt to taste

Instructions
 

  • Preheat the oven to 400 degrees. Wash, peel, devein shrimp and put it in a large baking dish with 4 TBS butter (cut into slices). Sprinkle with 1 TBS Cajun seasoning, a sprinkle of salt and mix. Bake for 15-25 minutes until shrimp is cooked through, mixing twice. Meanwhile move on to steps 2 and 3. 
  • Cook Rigatoni pasta (or any pasta of choice) in a pot of salted water until al dente, according to package instructions. When the shrimp in the oven is well cooked through, take it out of the oven and set aside, covered to keep it hot. 
  • Heat 2 TBS Butter in a large skillet on medium heat. Add the minced garlic cloves, diced baby tomatoes, and diced bell pepper (optional). Stir and cook for 3-5 minutes.
  • Add 3 cups heavy cream and 2 cups finely shredded parmesan cheese. Mix well and bring to a light boil, then reduce to low heat and let it simmer, stirring occasionally. 
  • Once the pasta is cooked through, drain water from the pot and add 2 TBS butter to the pasta. Add cooked pasta and cooked shrimp to the skillet with sauce and combine.

Notes

This recipe reheats well the next day. Just warm up on a skillet with some butter on low heat.
Keyword 30 minutes, pasta, seafood, shrimp

Ground Beef Bulgogi Plate

This ground beef Bulgogi plate is a super easy and quick meal yet looks and tastes like a dish from an upscale Korean restaurant! You can use ground beef or cut up pieces of beef (steak) for this recipe. I prefer to use ground beef because it’s easier. I got this amazing recipe from our friend Dre and it’s frequently on our weeknight menu. I hope you love this recipe just as much as we do!

Ground Beef Bulgogi Plate

This ground beef Bulgogi plate is a super easy and quick meal yet looks and tastes like a dish from a restaurant! You can use ground beef or cut up pieces of beef (steak) for this recipe. I love how versatile this dish is, everyone gets to build their own perfect plate.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Korean
Servings 4

Ingredients
  

  • 1 LB Ground Beef
  • 4-5 Carrots peeled, cut into thick matchsticks
  • 1/2 Cup Korean BBQ Bulgogi Sauce from the Asian market
  • 1/4 Cup Soy Sauce
  • 1 tsp Sesame Oil
  • 1 Bunch Cilantro finely chopped
  • 1 Bunch Scallions finely chopped
  • 2 Cups Jasmine Rice cooked according to package instructions
  • 4 TBS Olive Oil divided, for cooking
  • Korean Gochujang Brown Rice Red Pepper Paste from the Asian Market, optional, for serving

Instructions
 

  • Chop up the carrots into large matchstick pieces, toss on a baking sheet with 3 TBS olive oil and salt to taste. Bake on 400 degrees for 20-30 mins, until carrots are soft. Meanwhile move on to next steps!
  • Cook 2 Cups Jasmine rice according to package instructions. Cover and set aside.
  • In a large frying pan, on medium heat, add 1 TBS olive oil then add the ground beef. When the ground beef is almost done cooking, add Korean BBQ Bulgogi sauce, Soy sauce, and Sesame oil. Cook until the ground beef is well cooked through. Cover with lid and set aside.
  • Finely chop 1 bunch cilantro and 1 bunch scallions. Put both into a plate. These will be served on the side as garnishes to serve the Bulgogi with.
  • Serve everything on the table and everyone can build their own perfect Bulgogi plate! This is not only a fun way to serve Bulgogi but makes storing leftovers easy too. I add 1 tsp of the Gochujang paste (for a spicy kick, totally optional) and mix everything together for the perfect Bulgogi plate!
Keyword 30 minutes, beef, easy, Korean

Chinese Crab Rangoon’s

AE9DA459-EC22-4AD5-8B87-2D62E91655D9Another popular Chinese food item that I have been craving during Quarantine 2020 is Crab Rangoon’s so we decided to make them at home and I’m so glad we did! These are super easy to make and taste so much better then any Chinese restaurant we’ve tried them at. These make a great appetizer for homemade Chinese night and are the ultimate party appetizer!

Chinese Crab Rangoon’s

sofiyababinov
Better than Chinese restaurant Crab Rangoon's. Easy and simple recipe. The ultimate party appetizer! Great side for homemade Chinese night.
Prep Time 10 mins
Cook Time 15 mins
Stuffing the Rangoon’s with filling 20 mins
Total Time 45 mins
Course Appetizer
Cuisine Chinese

Ingredients
  

  • 1 12 oz. Pack Nasoya Brand Won Ton Wraps found in refrigerator section in most grocery stores, near vegetables
  • Oil for frying Rangoon's
  • 3 TBS Water

For the Filling:

  • 1 8 oz. Cream Cheese softened
  • 1 8 oz. Pack Imitation Crab Meat Sticks finely chopped
  • 3-4 Scallions green part only, finely chopped
  • 1 tsp Worcestershire Sauce
  • 1 tsp Soy Sauce
  • 2 tsp Sugar

Optional for dipping Rangoon's:

  • Chili Sauce optional, to serve as a dipping sauce

Instructions
 

  • Mix together all the ingredients for the filling in a big bowl.
  • Set up a Rangoon making station. I lay out a piece of foil, a small container with water and cooking brush, the won ton wraps, and the bowl with filling. Lay out the wonton wrap and put a teaspoon of filling in the middle.
  • Wet the edges of the won ton wrapper all around with water, using a cooking brush.
  • Fold the won ton wrapper over diagonally to form a triangle shape and press to seal tightly so the filling doesn’t come out during the frying process.
  • Once all Crab Rangoon's are filled and sealed, fill a pot with 1-2 inches of cooking oil and heat on low-medium heat.
  • Throw in a few Rangoon's at a time and fry them until golden, about 2 minutes per side (flip them from one side to the other as you fry).
  • Transfer fried Rangoon's to a plate lined with paper towels to drain excess oil.
  • Serve hot, optionally with a side of Chili sauce for dipping.

Notes

These reheat easily! Just stick them in the oven on 350 degrees for 5-10 minutes, flipping from one side to the other. These can definitely be made ahead of time and heated up in the oven right before serving!
Keyword appetizers, Chinese, crab, seafood

Tom Yum Soup With Shrimp

381719F1-D313-4B75-92B7-C300DAFBCD79I came up with this Shrimp Tom Yum Soup recipe last night, courtesy of quarantine 2020 lol. One of our favorite Thai restaurants has been closed and I have been dreaming of Tom Yum soup so I decided to try making my own. To my surprise, it turned out perfect from the very first attempt and tastes exactly like it does at the restaurant! Michael found this Tom Yum paste at an Asian grocery market (I’ve also seen it at International stores) and it makes this recipe so simple because you have all the great flavors of Tom Yum soup, without having to buy a bunch of ingredients that are difficult to find. I am so excited to share this super easy and fast recipe with you all!

Tom Yum Soup With Shrimp

sofiyababinov
This recipe is a courtesy of quarantine 2020 lol. Michael found this Tom Yum paste at an Asian grocery market and it makes this recipe so simple because you have all the great flavors of Tom Yum soup without having to buy a bunch of ingredients that are difficult to find.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine Thai
Servings 6

Ingredients
  

  • 1 LB Raw Shrimp peeled, deveined
  • 8 Cups Filtered Water
  • 4 tsp Vegetable Flavor "Better Than Bouillon" Paste
  • 1-3 TBS Tom Yum Paste found in the Asian market, according to your spiciness preference
  • 1 12oz. Can Organic Evaporated Milk
  • 2 15oz. Cans Straw Mushrooms
  • 1/2 Lime to juice
  • 2 TBS Cilantro optional, for garnish

Instructions
 

  • In a large pot, bring 8 cups filtered water to a boil. Once it comes to a boil, add 4 tsp of the vegetable flavor "Better Than Bouillon" paste. Then add 1-3 TBS of the Tom Yum paste, to taste, according to how spicy you prefer your soup.
  • Add the can of evaporated milk and lower the heat to a light boil (low-medium).
  • Add the 2 cans of straw mushrooms (drained and patted dry with a paper towel). Then add the 1 LB raw shrimp. Cook 10-15 minutes until the mushrooms and shrimp completely cook through.
  • Squeeze juice of 1/2 lime into the pot and mix thoroughly. Ladle into bowls and serve hot, with chopped cilantro garnished on top, optionally.

Notes

This soup tastes great the next day, just heat up the amount you need in a small pot. 
Keyword 30 minutes, easy, soup, Thai