These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Shrimp Pad Thai Soup

From Statesboro Market2Go

<p>A flavorful soup that uses several locally grown vegetables and fresh wild caught shrimp. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 8

1 tablespoon Sesame oil
2 Shallots (thinly sliced)
1 Thai chili pepper (seeded & finely chopped)
OR 1 serrano pepper (seeded & finely chopped)
28 ounces Crushed tomatoes
1/4 cup Creamy peanut butter
2 tablespoons Soy sauce
OR fish sauce
6 cups Chicken broth
1 pound Uncooked Shrimp (peeled & deveined)
6 ounces Uncooked thick rice noodles
1 cup Bean sprouts
4 Green onions (sliced)
Chopped peanuts
Additional chopped chili pepper
Lime wedges

Step by Step Instructions
  1. Heat the sesame oil over medium heat in a 6 quart stockpot. Add the shallots & chili pepper of choice and cook stirring for 4 to 6 minutes. Stir in the crushed tomatoes, peanut butter, and either soy or fish sauce. until the mixture is well blended. Add the chicken broth, then bring the mixture to a boil and cook uncovered for 15 minutes.
  2. Add the shrimp & noodles to the sauce mixture and cook for 4 to 6 minutes.
  3. Top each serving with bean sprouts, green onion slices, and lime wedges. You can, if desired, also top the servings with chopped peanuts & additional slices of the chili pepper of your choice.