The Best Shrimp Lo Mein Recipe

To date, my Hibachi recipe is the the most popular recipe on our blog. And I’m proud of it! I put so much effort into making it flavorful, yet easy! The same is to be said about my Shrimp Lo Mein! I did my research! I wanted it to be savory with just the right amount of sweetness for balance. I also wanted to make it as close to authentic as I could. I really, really hope you guys enjoy this one. More so, my desire is for each of my Cookies to taste the love I put into this recipe. 


Lo Mein noodles aren’t the easiest to come by in my area. So, I called my beloved cousin, hey Meka! She went to 2 or 3 different Asian markets in her city to find these babies and a box full of other goodies for us! She’s a gem, right? An aggravating one. But, she’s useful. Anyway, if you can’t find Lo Mein, there are alternatives. However, I behoove you to try to find them!! But, if you can’t, spaghetti, linguine, or a long, flat egg noodle will work.

Do NOT Burn the Damn Garlic!

I mean it! Don’t do it. Keep that heat low. The smell of these veggies sautéing will fill your home with the most amazing aromatics! Kudos to my Asian brethren for developing such magnificent flavor combinations! It just works!


This sauce, this sauce! Listen, before you add in the cornstarch, taste the sauce!!! Beautiful, right?! I know!! Okay, this sauce is just right. I mean the flavor, the color, those noodles are going to stuck it up! And it’s just the right amount. We’re not make noodles soup. We want the sauce to stick! And it does!

Just because it says Shrimp doesn’t mean you can’t substitute or even add more meat. Just be mindful of the cooking time. Chicken will take longer, so you’ll need to add it earlier than we add the shrimp. It can go in with the veggies. But, don’t add any additional sodium! Trust me. The sauce has plenty!

I enjoyed making the recipe and preparing it for you so much! It’s quick and easy! I know it’ll become on of your absolute favorites! Enjoy!

Happy Cooking,B. Coop

5 from 1 vote

The Best Shrimp Lo Mein Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people


  • Sauce:
  • 1/2 cup water
  • 1 tsp chicken bouillon powder
  • 2 TBS soy sauce
  • 2 TBS oyster sauce
  • 1 TBS hoisin sauce
  • 1 TBS mirin or cooking wine
  • 1/2 tsp sesame oil
  • 1/3 tsp sugar
  • 1 TBS cornstarch
  • Lo Mein:
  • 10 oz Lo Mein noodles may sub linguine or spaghetti IF Lo Mein aren’t found. Go look tho!
  • 1 lb shrimp
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 cup thinly sliced green bell pepper
  • 1/4 cup thinly sliced red bell pepper
  • 1/3 cup thinly sliced sweet onion
  • 1/4 cup carrots julienned
  • 1/4 lb bok choy chopped
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 2 TBS vegetable oil
  • Green onion for garnish


  1. Sauce:
  2. Whisk all ingredients together in a small bowl. Set aside.
  3. Boom. Ya done!
  4. Lo Mein:
  5. Prepare Lo Mein noodles according to package instructions. (If using another pasta, cook until al dente, drain, and toss with olive oil.) Set aside.
  6. Place shrimp in a bowl
  7. Season with the onion and garlic powders.
  8. Set aside.
  9. Heat vegetable oil in a wok or pan.
  10. Add in the ginger, bell peppers, and carrots
  11. Sauté on medium heat until veggies soften; about 5-7 minutes.
  12. Add in the garlic, sweet onion, and bok choy.

  13. Sauté until bok choy begins to wilt.
  14. Add in the shrimp and half of the sauce.
  15. Stir until shrimp are almost cooked
  16. Add in lo mein noodles and remaining sauce.
  17. Stir until noodles are warm, shrimp are completely cooked, and sauce has thickened; about 3-4 minutes.
  18. Turn off the heat
  19. Garnish with green onions and serve.
  20. Enjoy!

Crockpot Cajun Smothered Potatoes with Sausage and Shrimp

My Cookies know that the most important element of any and every recipe to me is flavor. And I wholeheartedly believe in building flavors. You never want to rely on one aspect of a dish for flavor. It’s best to add and build it with each component. This is especially true when slow cooking. It provides the perfect scenario to layer on the taste! And my Cajun style smothered potatoes does not slack in taste.

Potatoe, Po-tah-toe?

I love russet potatoes in this recipe. However, any will do. Skin on or off? Totally up to you. Use the sausage of your choice as well. You always have the option of browning the sausage before adding them into the crockpot. I opted not to. I just add them in first, and add the other ingredients on top. Doing so will allow all of the grease and flavor from the sausage to meld with the broth and liquid shrimp and crab boil concentrate. And when you mix it all together in the end….whoa! Yeah. Flavors unite!

Cajun or Creole Seasoning? Doesn’t matter.

I keep the seasoning super simple. The Cajun or Creole seasoning and the shrimp and crab boil does all of the work! Just make sure you evenly distribute the seasonings while sprinkling them on top. Also, we don’t need much liquid at all. I add a splash just to keep the potatoes from sticking. It helps move the cooking process along as well.

Save the Best for Last

Allow the shrimp to chill in the fridge until the potatoes are fully cooked. You don’t want to overcook the shrimp. I give them a good 10-20 minutes to cook in the slow cooker. This is just the right amount of time for the shrimp to cook completely and soak up all of those spices. No need to season the shrimp. There’s plenty of seasoning in the crockpot to cover them.

This is basically a complete meal on its own. I add a green salad and call it dinner! Garnish with some chopped, green onions for freshness and it’s time to eat!

Happy Cooking,
B. Coop

5 from 1 vote

Crockpot Cajun Smothered Potatoes with Sausage and Shrimp

Spicy and flavorful smothered potatoes with sausage and fresh shrimp made easy! Toss it into a slow cooker and forget it.


  • 1 lb smoked sausage coined
  • 2 lbs russet potatoes diced in 1/2 pieces
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS minced garlic
  • 2 TBS Cajun or creole seasoning
  • 1 TBS onion powder
  • 1 TBS Herbes de Provence or Italian seasoning
  • 1/4 cup chicken broth
  • 1 TBS liquid shrimp & crab boil concentrate Garlic & Onion flavor
  • 1 lb uncooked shrimp


  1. Spray the slow cooker with nonstick cooking spray
  2. Add the sausage
  3. Pour in the potatoes, onion, bell pepper, and garlic
  4. Sprinkle the Cajun seasoning, onion powder, and Herbes de Provence evenly on top.
  5. Mix the liquid shrimp and crab boil with the chicken broth
  6. Pour the mixture into the slow cooker
  7. Cover the cooker with the lid and cook on HIGH for 3 hrs or on LOW for 6 hrs
  8. Add in the shrimp and continue cooking for an additional 20 minutes or until the shrimp are completely cooked.
  9. Garnish with fresh green onions.
  10. Enjoy!

Creole Shrimp Burger Recipe

Decided to give the cows a break today and share my Creole Shrimp Burger recipe with you. Freshness and tons of flavor! Think of a crab cake, but with shrimp. Oh, and a bun. Oh and it’s dressed like a bang as…ahem, a really good burger. Just check it out.

You could use a food processor to grind up the shrimp. But, that ruins the texture in my opinion. I just chop them up finely with a knife. I reserve about 1/4 of the shrimp to chop roughly in larger pieces. It’s always good to see big chunks of shrimp poking out of the patty. Add veggies and condiments of your choice. I HIGHLY suggest using avocados. They compliment the flavors of this burger so well!

Creole Shrimp Burger
Yields 4
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  1. 1 lb medium shrimp (peeled, deveined, and roughly chopped)
  2. 1/2 red bell pepper (finely diced)
  3. 1/4 cup green onions or shallots (finely chopped)
  4. 1/4 cup fresh Italian parsley (chopped)
  5. 1 beaten egg
  6. 3 T mayo
  7. 1 tsp garlic powder
  8. 1-2 tsp creole seasoning or seasoning salt
  9. 1 tsp creole mustard
  10. 1 tsp lemon juice
  11. 1/3 cup bread crumbs
  12. 1 T olive oil
  1. Mix all ingredients (except for the olive oil) in a bowl well.
  2. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
  3. Form 4 equal sized patties.
  4. Heat olive oil in a skillet on a medium high setting
  5. Place the patties into the skillet and fry for 3-4 mins per side or until cooked through.
  6. Lay patties on top of paper towels to drain.
  7. Serve on bun with your desired garnishments.
  8. Enjoy!
Coop Can Cook

Hibachi Dinner at Home

One of my goals with this site is to show my Cookies how to make restaurant quality meals in your own kitchen. Call me crazy, but I truly believe anyone can cook with the right guidance. Good food looks intimidating. Especially, when the chefs are flipping eggs in hats, lighting fires, and juggling spatulas! Coop can’t teach you that unfortunately. BUT, I can show you how to make a Hibachi dinner at home that will rival your favorite restaurant!

For me, the highlight of a Hibachi meal is the Yum Yum Sauce! I pour that stuff over the entire plate! It’s surprising that something so good is so easy to make using very few ingredients. Just be sure to make the sauce a day or at least a night in advance to give those flavors time to bloom. 

I’m using a cast iron, two burner griddle for this. I love this thing! It allows me to cook two components of the Hibachi dinner at the same time. Making me feel like a real pro in these streets! But, you certainly don’t need it. You may use separate pans, skillets, woks, or even an electric griddle. No need to purchase extra tools just for this. Use what you have!

I use two types of oils. Vegetable oil and sesame oil. The sesame oil is used mainly for flavor which is why it is added in at the same time as the soy sauce and other flavoring agents. It adds that Hibachi flavor I’m used to from the restaurant. It also has a thicker consistency than other oils. A little goes a long way. We want to use it sparingly, so be sure to stick to my measurements.  If you can’t find the sesame oil, don’t worry. The taste will be perfectly fine without it. And, the vegetable oil is used to coat the cooking surface to prevent sticking and burning, of course.

When it comes to fried rice, I like to have my rice cooked and chilled in the fridge a day before cooking. But, Hibachi rice is a little less demanding. You never want to cook your rice and then immediately use it for these type of recipes though. I like to cook the rice a couple of hours before using it to allow it to cool some. This prevents it from getting mushy and overcooked. I only use eggs and sweet onions in my Hibachi rice, because that is the way it is prepared at my favorite, local Japanese restaurant. But, feel free to add peas and carrots to your liking.

Hibachi veggies! Use your faves! I kept it simple and just used sweet onions and zucchini in this recipe. But, I have used broccoli, carrots, and mushrooms as well. Customize your Hibachi dinner to you and your family’s taste.

As for the protein, I only used steak and shrimp in the video. However, I do provide you with the steps for chicken as well. Hibachi is fairly simple cooking. The same cooking method is basically used for all of the protein. The cooking time is really the only variable.

I’m able to find garlic butter in my local supermarket. But, if it’s hard to come by in your area, I gotcha covered! Garlic Butter is very easy to make at home as well. And it really takes the flavors of the Hibachi meal up a few notches! The recipe is below. 

Hope my recipe is helpful and encouraging enough for you to try this dinner idea for your family! It’s very fun and not as complicated as it looks! 

Happy Cooking,

B. Coop

Hibachi Dinner at Home
Serves 2
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Yum Yum Sauce
  1. 1 1/4 cup mayo
  2. 1 tsp granulated sugar
  3. 1/2 tsp garlic powder
  4. 1/4 tsp paprika
  5. 1 T melted butter (unsalted)
  6. 1 tsp tomato paste
  7. 1/2 tsp cayenne pepper
  8. 2-3 T water
Ginger Sauce
  1. 1/2 onion (chopped)
  2. 2 T lemon juice
  3. 1 T grated ginger
  4. 1 tsp minced garlic
  5. 1/4 cup soy sauce
  6. 1/2 tsp white vinegar
  7. 1/4 tsp sugar
Hibachi Rice
  1. 2 cups cold, cooked rice (white rice)
  2. 1 T sesame oil
  3. 2 T butter
  4. 2 T soy sauce
  5. 1/2 sweet onion (chopped)
  6. 1 large egg
  7. chopped green onions
Hibachi Noodles
  1. 1/2 lb or 6 oz noodles (Udon, Rice, Ramen, or Linguine)
  2. 2 tsp sesame seed oil
  3. 1 T garlic butter
  4. 2 T soy sauce
  5. 1 T teriyaki sauce
  6. Optional: 3-4 green onions (chopped, both the white part and green part, separated)
Hibachi Vegetables
  1. 1 large zucchini (quartered)
  2. 1 sweet onion (chopped)
  3. 1 T vegetable or canola oil**
  4. 1 tsp sesame oil
  5. 1 T soy sauce
  6. 1 T garlic butter
  7. pinch of salt
Hibachi Steak and/or Chicken
  1. 1 pound of chicken breast and/or sirloin steak (cut in bite sized pieces)
  2. 1 T vegetable or canola oil**
  3. 1 tsp sesame oil
  4. 2 T garlic butter
  5. 2 T soy sauce
  6. 1 T teriyaki sauce
  7. salt and pepper to taste
Hibachi Shrimp
  1. 1 lb raw shrimp
  2. 1 T vegetable or canola oil**
  3. 2 T garlic butter
  4. 1 T soy sauce
  5. 1 T teriyaki sauce
  6. lemon juice (optional)
Garlic Butter
  1. 1 stick unsalted butter (softened at room temp)
  2. 1 T minced garlic
  3. 1 tsp chopped parsley
  4. 1/2 tsp black pepper
  5. 1/2 tsp Italian seasoning
Yum Yum Sauce
  1. (Make 1 day before serving.)
  2. Mix all ingredients (except water) together well.
  3. Add 1-2 T of water to reach your desired sauce consistency.
  4. Chill overnight in the refrigerator.
  5. Serve at room temperature.
Ginger Sauce
  1. Blend all ingredients in a food processor or blender.
  2. Refrigerate until ready to use.
Hibachi Rice
  1. Heat oils in a wok or skillet.
  2. Add onion and saute for 1-2 mins
  3. Add in the egg and lightly scramble it.
  4. Once egg is nearly cooked, add in the cold rice, butter, and soy sauce.
  5. Toss rice and egg together until rice is warm and eggs are cooked completely.
  6. Salt and pepper to taste if needed.
  7. Add chopped green onions.
  8. Remove from pan and serve.
Hibachi Noodles
  1. Cook noodles according to package instructions and drain well.
  2. Heat oil
  3. Add in the remaining ingredients except for the green part of the green onions
  4. Toss to combine.
  5. Once noodles are very coated and hot, add in the green onions
  6. Adjust seasoning to your liking if needed.
  7. Serve.
Hibachi Veggies
  1. Heat oils into the wok or skillet at medium high heat
  2. Add in the zucchini, soy sauce, butter, and a pinch of water.
  3. Saute for 5 minutes
  4. Add in onion and continue to saute until all veggies are tender.
  5. Serve.
  1. Heat veggie oil in a skillet at medium high heat
  2. Add in the steak and sprinkle on the salt and pepper.
  3. Saute steak.
  4. Once steak begins to brown, add in the remaining ingredients.
  5. Continue to cook the steak to your desired level of doneness.
  1. Heat veggie oil in pan at a medium heat
  2. Add in chicken and all remaining ingredients.
  3. Continue to cook the chicken until completely done.
  4. Saute to avoid burning.
  1. Heat oil in skillet or wok
  2. Add in shrimp
  3. Add the butter, soy sauce, and teriyaki.
  4. Saute until shrimp are cooked.
  5. Be careful not to overcook.
  6. Add a squeeze of lemon juice.
Garlic Butter
  1. Place all ingredients into a food processor. (You can also stir it by hand in a bowl.)
  2. Blend well.
  3. Spoon butter in between plastic wrap and mold into desired shape. Or store in a tightly sealed container.
  4. Refrigerate until firm.
  1. **Please use the vegetable oil as needed! I provide measurements in case you're cooking each component separately. If you are using the same griddle, skillet, etc., you may not need to add oil with the addition of each meal component. Use only as needed.
  2. When seasoning with salt to taste, keep in mind that you'll be using soy sauce as well. Soy sauce will add sodium too.
  3. I used a cast iron griddle for this meal to cook a couple components at once. However, a skillet, wok, and pan maybe used as well. Use what you have.
  4. If you make your own Garlic Butter, it will last for up to one week in the refrigerator. Store tightly in plastic wrap or a sealed container.
Coop Can Cook

Shrimp, Sausage, & Potato Stew

I had zero intentions of cooking today. But, good things happen sometimes. It’s June and 87 degrees outside today, but I’m making a stew! Thank God for central air conditioning!


First things first, you MUST use my Shrimp Stock recipe for this stew.  It’s only right! Store bought Stock is cool, but it just doesn’t compare to the homemade goodness of my rich shrimp stock! Fresh veggies are another must have for seasoning. Leave that frozen stuff out of this! 


This stew is delicious! Spicier the better for me! And make it in advance. It’s 100x better the next day! I hope you make it!


B. Coop

Shrimp, Sausage, & Potato Stew
Serves 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 1 lb shrimp
  2. 1 lb smoked sausage (sliced, browned, and drained of grease)
  3. 1 onion
  4. 1 bell pepper
  5. 1/3 cup chopped green onion
  6. 1 celery
  7. 3-4 potatoes
  8. 1/2 cup all purpose flour
  9. 1/3 cup vegetable oil
  10. 4 cups shrimp stock*
  11. 1 T onion powder
  12. 1 T garlic powder
  13. 2 T liquid crab boil
  14. cajun spices to taste
  15. fresh parsley
  1. Heat oil in a pot
  2. Whisk in flour and 1 T cajun seasoning
  3. Continue to whisk on medium heat until roux is a dark peanut butter color
  4. Add in chopped onion, bell pepper, green onions, and celery.
  5. Stir in sausage and stock
  6. Add in onion and garlic powders
  7. Bring to a simmer and lower heat
  8. Cook, uncovered for 25 mins or until it no longer tastes of flour
  9. Peel and dice potatoes
  10. Add them to the stew and cook until tender
  11. Season to taste
  12. Toss shrimp in the crab boil and add to the pot
  13. Continue to simmer until shrimp are cooked
  14. Add in parsley
  15. Serve over warm rice
  16. Enjoy!
  1. If stew is too thick, add more stock.
  2. *I have a shrimp stock recipe. Use type "stock" in the search.
Coop Can Cook

BBQ Shrimp over Grits

To my Cookies residing outside of The Boot state, please do not expect to see BBQ sauce in this recipe! BBQ Shrimp is a New Orleans original. I have no clue why it’s called BBQ shrimp. And, to be honest, I do NOT care! It’s sooo delicious! 

And, the sauce is super buttery! It’s meant to be sponged up by some crusty french bread. In fact, it makes an amazing po boy! But, still I was in the mood for grits…

FLAVORRRRR!!! This would be perfect for brunch. Go ahead and try it! Impress some folks! It’s too easy of a recipe not to try.

B. Coop

BBQ Shrimp over Grits
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 1 lb shrimp (peeled and deveined)
  2. 1 stick of unsalted butter
  3. 1 diced onion
  4. 2 T minced garlic
  5. 4 T Worcestershire sauce
  6. juice from 1/2 a lemon
  7. 3 T bbq shrimp seasoning
  1. 3/4 Stone Ground Grits
  2. 2 cups chicken stock or broth
  3. 3/4 cup heavy cream
  4. 1/4 cup shredded parmesan cheese
  5. 1 T cajun seasoning
BBQ Shrimp Seasoning
  1. 1 T cayenne pepper
  2. 2 T smoke paprika
  3. 1 tsp lemon pepper
  4. 1 T onion powder
  5. 1 T garlic powder
  6. 1 tsp oregano
  7. 1 T dried thyme
  8. 1 T Accent seasoning
  9. 2 T salt
BBQ Shrimp
  1. Season shrimp with 2 T of the Worcestershire sauce and 1/2 of the bbq seasoning blend
  2. Set aside
  3. In a skillet, melt 1/2 a stick of butter
  4. Add onions and saute until translucent
  5. Add garlic and stir for 45 sec
  6. Pour in the remaining Worcestershire sauce and the lemon juice
  7. Sprinkle in the rest of the bbq seasoning blend
  8. Add in the shrimp
  9. Drop in the other half of the butter (make sure butter is cold)
  10. Cook until shrimp is pink and butter is melted
  11. Serve over grits.
  1. Pour stock into a heavy bottomed saucepan
  2. Add in seasoning
  3. Bring to a boil
  4. Whisk in heavy cream and grits
  5. Lower heat, cover, and cook for 20-25 mins stirring occasionally.
  6. Add in Parmesan cheese
  7. Taste and adjust seasoning if necessary.
  8. Enjoy!
Coop Can Cook

Shrimp, Crab, and Corn Bisque

I asked my Facebook Cookies if they wanted a Jambalaya or Bisque recipe this week. Bisque won hands down! So, here it is!

Easier than you thought, right?? And it will taste even better the next day! I don’t use potatoes in this recipe. But, you can if you’d like. And please don’t use artificial crab! Do NOT do it!! You need real blue crab. You can find it at a seafood market or in the seafood section of the grocery store. 

I like soup with some BODY. I don’t like thin, watery soups. So, the light roux makes all of the different. If you’re a seafood lover, you’ll love this bisque!


B. Coop

Shrimp, Crab, and Corn Bisque
Serves 5
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1 lb shrimp
  2. 8-16 oz lump blue crab meat
  3. 1 can creamed corn
  4. 1 can whole kernel corn (drained)
  5. 1 diced yellow onion
  6. 1 bunch green onions
  7. 4 T butter
  8. 3 T all purpose flour
  9. 3 cups chicken or shrimp stock
  10. 2 cups half and half
  11. 4 oz cream cheese (softened)
  12. 1 T each of onion and garlic powder
  13. 2 T or to taste cajun spices
  14. 2 tsp liquid crab boil
  1. Melt butter in a dutch oven or heavy bottomed pot
  2. Add in onions and saute until tender (reserve some green onions to garnish)
  3. Sprinkle in flour and stir
  4. Add in spices and 1/4 of crab meat
  5. Pour in stock, stir, and bring to a gentle boil
  6. Add in cream cheese and stir until it melts
  7. Add in the corn
  8. Reduce heat and simmer for 10 mins
  9. Pour in the half & half
  10. Taste and adjust seasoning
  11. Toss shrimp in liquid crab boil then add them into the pot
  12. Simmer until shrimp are pink
  13. Gently add in the remaining crab meat
  14. Simmer on low for 5-7 mins
  15. Garnish with green onions
  16. Enjoy!
Coop Can Cook

Smothered Okra with Sausage & Shrimp

I said to myself, “Coop.” Myself said, “Huh?” I said, “Look, we ain’t cooking today, ok??” Needless to say, I lied to myself. Smothered okra with green onion sausage and juicy wild caught shrimp! Yes lawwwd!!! okraI’ve been craving this since my cousin made it for Thanksgiving and I almost ate the whole pot! Didn’t take long either! And the flavor….listen, just try it!


B. Coop

Smothered Okra with Sausage & Shrimp
Serves 4
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Cook Time
30 min
Cook Time
30 min
  1. 3 cups of okra
  2. 1 lb sausage (sliced)
  3. 1 lb shrimp
  4. 1 diced onion
  5. 1 diced bell pepper
  6. 1 clove of garlic (chopped or minced)
  7. 2 tablespoons butter
  8. 1/2 cup chicken stock
  9. 1 can diced tomatoes (drained)
  10. 2 T tomato paste
  11. 1 tsp onion powder
  12. 1 tsp garlic powder
  13. 1 T cajun seasoning
  14. 1 tsp Accent
  1. Slice sausage and bake in the oven with onion, pepper, and garlic for 7-8 mins
  2. Meanwhile, in a skillet, add okra and tomatoes and fry until slime is no longer visible
  3. Remove sausage and veggies from the oven and add it to the okra
  4. Stir in the tomato paste
  5. Pour in the stock
  6. Stir well, lower heat, and cover skillet with the lid leaving a small crack
  7. Cook for 20 or until liquid reduces
  8. Add in shrimp and cook for 5-7 mins. Be careful not to overcook.
  9. Serve over warm rice
  10. Enjoy!
Coop Can Cook


Here’s my take on a New Orleans original!! Good Ole Sober!! Cures you from that wild night of fun on Bourbon Street. Now, this Creole/Asian dish was meant to utilize readily available ingredients. So, leftover cooked meats are welcomed. To those not familiar with Yakamein, this soup can look a little scary! But, trust me, once you try this recipe, you’ll be hooked. Watch me cook….


B. Coop




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  1. 1 pound meat (chicken, beef, and/or pork)
  2. 1 pound shrimp
  3. 1/3 cup Worcestershire Sauce
  4. 1 tablespoon onion powder
  5. 1 tablespoon garlic powder
  6. 2 tablespoons Cajun spices Tony Chacatere's, Slap Ya Mama, etc.
  7. 4-6 cups beef broth (I use Better Than Boullion Roasted Beef flavor)
  8. 1 tablespoon Liquid crab boil
  9. 1 pound thin spaghetti or dry rice noodles
  10. 4 boiled eggs
  11. chopped green onions or parsley
  12. soy sauce and hot sauce (optional)
  1. Cut meat into 1/2 inch chunks.
  2. Season with all spices.
  3. Toss the meat in the Worcestershire sauce.
  4. Pour beef broth into a saucepan. Bring to boil.
  5. Add meat. Reduce to a simmer. Cover and cook for 1-2 hours or until desired tenderness is reached,
  6. If using shrimp, toss them in the liquid crab boil and add them during the last 15 mins of cooking time.
  7. Cook pasta according to package directions.
  8. Serve with one boiled egg per serving.
  9. Enjoy!
Coop Can Cook


Shrimp and Grits

Well, actually it’s Garlic and Herb Shrimp and Polenta with a Pancetta and white wine reduction cream sauce. But, ya know, we’ll keep it simple. I believe God is gonna send me a husband through this dish. Watch! If you’re waiting on a ring or want something special from someone, make this for them! Thank me later. I know, I know, I’ve been on a shrimp kick lately. But, this recipe was requested and who doesn’t love shrimp? Watch me make this manna from heaven!


Shrimp And Grits
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 1 cup stone ground corn grits or polenta
  2. 2 cups chicken broth
  3. 1 cup heavy cream or half and half
  4. 1/2 teaspoon of each Basil, parsley, onion powder, and Garlic & Herb Mrs. Dash
  5. 2 tablespoons of butter
  6. 1/2 cup shredded smoked cheddar or cheese of your choice
Shrimp Sauce
  1. 1 lb shrimp
  2. 1 tablespoon Garlic & Herb Mrs. Dash
  3. 1 tablespoon seasoned salt
  4. 1/2 cup diced pancetta or bacon
  5. 1/2 onion diced
  6. 1 tablespoon minced garlic
  7. 1/3 cup dry white wine
  8. 1/2 cup heavy cream or half and half
  9. 1/3 cup grated Parmesan
  10. juice from half of one lemon
  11. fresh parsley
  1. Add liquids and spices to the saucepan
  2. Bring to a boil
  3. Whisk in grits for 1 mins
  4. Add butter
  5. Lower heat and cover
  6. Use cooking time on the grits package as a guide
  7. When they are finished, add in cheese
  8. Keep warm
Shrimp Sauce
  1. Oil pan
  2. Add in pancetta or bacon
  3. Then onion
  4. Saute until brown
  5. Lower heat and add minced garlic
  6. Pour in wine; simmer until it has reduced
  7. Add shrimp
  8. Cook shrimp until the blush
  9. Add butter
  10. Then cream and cheese
  11. Simmer on low until sauce thickens
  12. Taste and adjust seasoning if needed
  13. Add lemon juice
  14. Sprinkle in parsley
  15. Serve over grits
  16. Enjoy!
Coop Can Cook