Roasted Shrimp Corn And Bacon Ramen Recipes

SHRIMP RAMEN

Steps:

• Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Pour off all but 3 tablespoons of the bacon fat from the saucepan. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the shiitakes and cook, stirring, until browned, about 6 minutes.
• Pour in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Add the ramen and boil until tender, about 2 minutes.
• Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.

CRISPY RICE WITH SHRIMP, BACON AND CORN

Steps:

• Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
• Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.
• While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you're finished slicing, remove the pan from the heat for a moment.)
• Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.
• Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
• Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.

RAMEN CORN CHOWDER

Steps:

• In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender. , Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.

ROASTED SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
• Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
• Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

CREAMY SHRIMP RAMEN

Steps:

• Boil 2 cups of water.
• add garlic.
• add half of the shrimp seasoning packet.
• Add the shrimp.
• Add the noodles.
• let simmer for 3 minutes or more depending on your taste.
• Pour off half of the cooking liquid.
• add remaining seasoning and stir,.
• top with chopped cashews.

SHRIMP AND ROASTED CORN RAVIOLI

Steps:

• Put the corn, shrimp and heavy cream into a food processor and puree.
• Season to taste with salt and pepper, then mix in the chives.
• Roll out your dough so its around 5 inches across.
• Place 1 t.
• of the shrimp mixture 4 across the dough.
• Repeat and cover with a fresh sheet of pasta.
• Press with hands to remoive air and find the shrimp puree.
• Cut and crimp on all sides with a fork.
• Place on a floured board and cover with a dry towell.
• For the Sauce-----------------.
• Bring the shallots, bay leaf, thyme, peppercorns, wine and lemon juice to a boil in a medium saucepan.
• Simmer until the mixture reduces to about 1/3 cup.
• Whisk in the butter, one chunk at a time.
• Season with salt and pepper, strain and keep warm.
• Bring a large pot of salted water to a boil and drop in ravioli-they cook quick and when they float, your done.
• Remove and drain.
• Place in a large serving dish, top with sauce and garnish with reserved corn and cooked shrimp.
• Sprinkle with cracked black pepper.