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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mediterranean Ramen Recipe

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This recipe for Mediterranean Ramen, by , is from The Palmer Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Courtney Palmer Defriez


4 zucchinis-spiraled or grated into noodles
1 can diced tomatoes, 16 ounces
1 Tbs chicken bouillon
1/2 cup sun dried tomatoes
2-3 Tbs extra virgin olive oil
1 tsp Black or white pepper
2 tsp Red pepper flakes
1 Tbs minced garlic
1 lb frozen shrimp
1/2 Lemon, juiced
1 Tbs red wine vinegar

Frying pan with tall edges (enough to hold a fair amount of liquid)

1. Drain liquid out of can diced tomatoes into a separate container
2. Mix tomato liquid with chicken bouillon until dissolved
3. Place sun dried tomatoes into bouillon for 30 minutes
4. Meanwhile, using large frying pan, turn heat on medium high
5. Put olive oil into pan AFTER 2 minutes of heating pan
6. Mix peppers to taste and measured garlic into olive oil, stirring constantly for 1 minute
7. Place zucchini into same pan
8. Cook for 5 minutes, stirring occasionally
9. Incorporate sun dried tomato mixture and can of diced tomatoes into pan
10. Add shrimp and cook uncovered for 3-4 minutes, or until shrimp is barely pink
11. Add lemon juice and red wine vinegar
12. Lower heat to medium low and stir contents for 1-2 minutes longer
*There should be lots of liquid in pan

Ladle into bowels and enjoy!

Number Of Servings:
Number Of Servings:
2-4, depending on how hungry 2 people are :)
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a spin-off of Mom's zucchini noodle dish that Tom and I created! We love it so much!




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