Cast to Cook: Shrimp Ramen with Shiitake Mushrooms

Check out this killer recipe by our ambassador Tucker Blythe of Grey Ghost Charters and wife Ashley, creator of Creek to Table.

It’s finally starting to actually feel like winter down here in the Low Country which means time to bring on the chili, soups and other soul warming foods.

Why not add a bit of local fare to your traditional winter meals and make this killer local shrimp recipe with the perfect added flair- shitake mushrooms, and the unforgettable college students’ go-to, ramen noodles! Oh and let us not forget- BACON.

Pair it with a crisp Asian salad with ginger dressing and you are sure to impress your guests or even yourself by bringing out a whole new fresh flavor that shines a new light on your everyday shrimp recipe.

This is creek to table at its best!

-Boiled Ramen Noodles

-Poached shrimp (Stir in lemon halves, black peppercorns, bay leaves, and salt; bring to a boil over medium-high heat. Remove from heat and add shrimp. Cover and let stand 5 minutes or just until shrimp turn pink.

 -Bacon

-shitake mushrooms in chicken broth topped with fresh chives. 

Be sure to let us know how it turns out and and feel free to send in your favorite recipes to info@marshwearclothing to have your recipe featured on the Blog and a chance to win a free hat.




Logan Roberts
Logan Roberts

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