Spicy Seafood Ramen 

There’s something about a steaming bowl of ramen that just feels right on a crisp fall night. Silky noodles soak up a red curry broth, smoky jerk chili crisp brings the heat, and tender seafood rounds it all out.

1. Prepare the shrimp: In a skillet, heat a little oil over medium heat. Add the shrimp, Ting A Ling Jerk Sauce, a spoonful of chili crisp, and a sprinkle of all-purpose seasoning. Sauté until the shrimp are just cooked through. Remove and set aside.

2. Make the broth base: In the same pan, add a bit more coconut oil. Sauté the reserved shrimp shells and chopped ginger until fragrant. Stir in the red curry paste and cook for 1–2 minutes to release the flavors.

3. Build the broth: Pour in the coconut milk and 1 cup of water. Add the ramen seasoning packet and simmer for 10–12 minutes, allowing the flavors to meld. Remove and discard the shrimp shells.

4. Cook the noodles and vegetables: Add the ramen noodles, corn, bok choy, and the egg (in-shell) directly into the simmering broth. Cover and cook for 5–6 minutes, until the noodles are tender and the egg is soft-boiled.

5. Assemble the ramen: Remove the egg, peel it, and set aside. Turn the heat to low and return the shrimp to the pot to warm through.

6. Serve: Top with the halved egg, sliced scallions, and nori. Be sure to top with more jerk chili crisp — and enjoy! 🌶