Ramenshrimppouch Recipes

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ALTON BROWN RAMEN SHRIMP POUCH



Alton Brown Ramen Shrimp Pouch image

Make and share this Alton Brown Ramen Shrimp Pouch recipe from Food.com.

Provided by levz44

Categories     Asian

Time 30m

Yield 4 Packets, 4 serving(s)

Number Of Ingredients 11

2 (3 ounce) packages ramen noodles
1/2 cup dried mushroom, chopped
20 large raw shrimp, peel and deveined
1/2 cup finely chopped onion
1/2 cup sliced scallion
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 quart vegetable broth
1/2 cup mirin
1/4 cup soy sauce
4 teaspoons sesame oil

Steps:

  • Preheat oven to 400 degrees.
  • Divide ramen noodles evenly in the center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of the pouch up to form a small basket shape leaving an opening at the top to pour in the liquid.
  • In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes Serve immediately.

Nutrition Facts : Calories 307.9, Fat 12.5, SaturatedFat 4, Cholesterol 53.2, Sodium 2025.5, Carbohydrate 34.1, Fiber 0.8, Sugar 1.9, Protein 13.5

RAMEN SHRIMP POUCH



Ramen Shrimp Pouch image

Alton Brown's recipe for ramen noodles, shrimp, and veggies cooked in a neat little pouch. If you don't have time to devein shrimp, just buy them pre-shelled and deveined. Mirin is a sweet rice-wine used in Japanese cooking. It is similar to sake , but with a lower alcohol content and a high sugar content. Substitutes: I suppose sugar or corn syrup mixed with vinegar (preferably rice vinegar) or sake or sherry. Look up Weber's "Substitute Japanese Hon-Mirin" here on recipezaar!

Provided by minnie chef

Categories     One Dish Meal

Time 30m

Yield 4 pouches, 4 serving(s)

Number Of Ingredients 12

2 (3 ounce) packages ramen noodles
1/2 cup dried mushroom, chopped
20 large raw shrimp, peeled and deveined
1/2 cup onion, finely chopped
1/2 cup scallion, sliced
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 quart vegetable broth
1/2 cup mirin
1/4 cup soy sauce
4 teaspoons sesame oil
4 (18 inch) squares aluminum foil

Steps:

  • Preheat oven to 400 degrees F.
  • Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.
  • In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving small opening to allow steam to escape. Place on cookie sheet and bake in oven 15 minutes. Serve immediately.

Nutrition Facts : Calories 307.9, Fat 12.5, SaturatedFat 4, Cholesterol 53.2, Sodium 1952.8, Carbohydrate 34.1, Fiber 0.8, Sugar 1.9, Protein 13.5

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RAMEN SHRIMP POUCH - ALTON BROWN
In a small bowl, combine the vegetable broth, mirin, soy sauce, and sesame oil. Distribute about 1/2 cup liquid among the packets. Press foil together to seal.
From altonbrown.com
Servings 4
Total Time 30 mins
Category Mains
  • Break up ramen noodles and divide evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: edamame, carrots, shrimp, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape, leaving an opening at the top to pour in liquid.
  • In a small bowl, combine the vegetable broth, mirin, soy sauce, and sesame oil. Distribute about 1/2 cup liquid among the packets. Press foil together to seal. Place packets on a half-sheet pan and bake for 15 to 20 minutes. Check one packet for doneness: The shrimp should be opaque and most of the liquid should be absorbed. Rest 3 minutes before serving.

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