One thing that our Cajun neighbors are known for, is their ability to use common things in unexpected ways. I took a little of that to heart when I created this dish. The ingredients may sound a little strange as you read through them, but I promise - They pay off in a big way!
As with most skillet meals, this dish comes together in under 30 minutes, so it's perfect for those nights when time is at a premium. Try it out tonight.
- 2 lbs Raw Shrimp, prepared
- 3 Tbs Butter (or Margarine)
- 1/4 tsp Garlic Salt
- 1/4 tsp Tony's (see picture)
- 1/4 tsp Black Pepper
- 1 package Beef Flavor Ramen Noodles (not the cup kind)
- 1 - 14.5 oz can Chicken Broth
- 2 - 12 oz packages of Frozen Seasoned Okra and Squash with Tomatoes and Onion (see picture)
Prepare shrimp by peeling, and deveining. Make sure you remove the heads and tails. Place cleaned shrimp in a medium bowl. Add garlic salt, Tony's, black pepper, and the beef flavor seasoning packet from the ramen noodles. Stir until the shrimp are evenly coated. Let rest in this marinade for a few minutes.
Melt the butter in a large skillet over medium heat. Once melted, add in the shrimp. Cook, stirring frequently, until pink and opaque, between 5 and 8 minutes. Do not overcook the shrimp.
Remove shrimp to a bowl, and set to the side. Try to keep as much of the juices as possible in the skillet.
To these remaining juices, add in the vegetables, and the chicken broth. Break up the dry ramen noodles and put them in the skillet as well. Increase the heat and bring to a boil. Boil uncovered until most of the liquid is absorbed and the noodles are cooked, about 8 - 10 minutes.
Reduce heat and place the shrimp (and any collected juices) back into the skillet. Continue stirring and cook for a few minutes more, just long enough to heat the shrimp back up.