Spicy Shrimp Pho Campbell Gardens style

Ingredients:

12 cups water 2 cups chicken broth

Shells from 3 pounds large peeled shrimp

½ bunch fresh cilantro, roughly chopped

1½ cups chopped yellow onion

1⅓ cups chopped green bell pepper

4 cloves garlic, minced

1 tablespoon Campbell Gardens candied jalapeños (minced)

3 tablespoons fish sauce

2 tablespoons fresh lime juice

2 tablespoons soy sauce

1 tablespoon minced fresh ginger

1 teaspoon chili-garlic sauce (Sriracha)

½ teaspoon ground coriander

1½ pounds peeled and deveined large fresh shrimp

1 (8-ounce) package rice noodles

24* jalapeño pepper slices ( garnish )

2 limes, cut into wedges

½ cup Thai basil leaves

Garnish with Campbell Gardens candied jalapeño rings per taste preferences

Instructions:

In a large stockpot, combine 12 cups water, broth, shells, cilantro, onion, bell pepper, garlic, fish sauce, lime juice, soy sauce, ginger, chili-garlic sauce, and coriander. Bring to a boil over medium-high heat, reduce heat, and simmer, uncovered, 1 hour.

Strain through a fine-mesh sieve, discarding solids. (At this point, the pho base can be refrigerated up to 3 days or frozen up to 3 months.)

In a large stockpot, bring pho base and minced jalapeño to a boil over medium-high heat. Reduce heat to a simmer, and add shrimp and rice noodles. Cook until shrimp are pink and firm and noodles are cooked through, 6 to 8 minutes.

Serve pho topped with Campbell Gardens candied sliced jalapeño pepper slices, lime wedges, and basil. Add additional chili-garlic sauce to each serving to taste.

{ Recipe adapted from one By Elizabeth Nelson )