Seafood

I’ve been making a lot of “spoon-required” dishes lately, and today I thought I’d share one of my new favorites and a huge hit at my most recent dinner party…Shrimp Udon Noodle Soup!

Shrimp Udon Noodle Soup

This soup is another “concoction” {as I like to call it} developed out of a desire to recreate the amazingness that is the 30+ ingredient broth in Noodles & Company’s Thai Hot Pot and to incorporate the organic udon noodles Island Boy and I recently discovered at Costco. After chopping nearly every vegetable I had in the house, throwing them into a pot and adding a tablespoon of this and a dash of that 5 times over, I surprisingly ended up with a very tasty soup that is a true fusion of Japanese, Chinese and Thai elements.
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It’s that time of year again…when temperatures drop, snow falls and we all begin dressing in endless layers. It’s officially scarf season [finally appropriate for me to wear them daily] and most importantly…it’s SOUP SEASON!!

Salmon Shrimp Chowder With all the different varieties, I think I could actually live on soup alone for the entire winter. As a kid, I didn’t fancy seafood [I know…blasphemy!], but I made 2 exceptions: tuna salad sandwiches (yes, that would be fish from a can), and my mom’s amazing clam chowder. You won’t find me chomping on a tuna fish sandwich these days, but I guarantee you can catch me daydreaming about that chowder. You see, my mom usually makes it just once a year—on Christmas Eve. So the other 364 days are usually spent anxiously awaiting that salty, bacony, potatoy goodness. I know what you’re thinking…I should just make my mom’s clam chowder to get my fix whenever I want, but I can’t help but feel like I’d be committing some sort of sin by serving it up on any day other than December 24th! It does feel a lot more like December around here after 9 days below freezing, so I whipped up the next best thing to keep us warm…a Salmon and Shrimp Chowder inspired by my mom’s Christmas Eve staple. 
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