Borrowed from a Rachel Ray recipe on Food Network

The items from our share are highlighted.

Spicy Shrimp & Bok Choy Noodle Bowl

Ingredients

• 3 tablespoons vegetable oil, 3 turns of the pan

• 2 teaspoons crushed red pepper flakes

• 4 cloves garlic, chopped

• 2 inches ginger root, peeled and cut into very thin matchsticks or grated

• 1/2 pound shiitake mushroom caps, sliced, a couple of cups

• 1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise

• Salt and pepper

• 1 quart chicken broth

• 1 cup seafood stock, available on soup aisle or, 1 cup clam juice

• 1 1/2 pounds medium peeled and deveined shrimp

• 1/2 pound vermicelli (thin spaghetti )

• 4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Directions:

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil. Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.