SHRIMP, SESAME NOODLES AND BANG-BANG DIP

Shrimp and noodles—lunch, appetizer, dinner, brunch?  Anytime.  Fresh shrimp is always the first choice, but this go-to dish is another good reason to keep a bag of frozen shrimp on hand.  Noodles can be as easy as a pack of ramen—with a simple sauce of peanut butter, soy sauce and condiments.  A little bang-bang, shrimp doused with Old Bay—done!  A very flexible recipe—this is an appetizer for 4-6, or, on a bigger plate, dinner for 2.

• Raw jumbo shrimp unshelled, 4 per person for appetizer, 6-8 per person for dinner
• 1 package ramen noodles with flavor packet
• Toasted sesame seeds
• Bang-bang sauce, store-bought or a hot chili sauce/mayo mix

Cook noodles in 1 ½ cups water and flavor packet—drain, stir with a few drops of toasted sesame oil and let cool.  Cook shrimp in large skillet with ½” water and 1-2 tblsp Old Bay seasoning.  Drain and chill. Toss noodles with sauce to taste and chill.  Toast 2-3 tblsp sesame seeds in dry pan until light brown, stirring occasionally.

Cold Noodle Sauce:

Combine 3 tblsp soy sauce, 2-3 tblsp black vinegar, 2 tblsp toasted sesame oil, hot pepper flakes, orange zest (fresh or dried), 1-2 tblsp dark brown sugar, 1-2 tsp grated ginger, ½ cup peanut butter and ½ cup broth.  Heat and stir just until combined.  Cool then toss with cold noodles.

Arrange shelled shrimp on plate around mound of bang-bang sauce, surround with noodles, and top noodles with sesame seeds.

The Kitchen Hive