Dinner Tonight: Alton Brown'S Ramen Shrimp Pouch Recipe
- 2 packages ramen noodles (discard the flavor packets)
- 1/2 cup dried mushrooms, chopped
- 20 raw shrimp (medium to large), peeled and deveined
- 1/2 cup onion, finely chopped
- 1/2 cup scallions, thinly 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
- Preheat the oven to 400u0b0F. Meanwhile, break each ramen packet in half, so you have four sections of ramen. Tear off four foot-long sections of aluminum foil. Divide the four sections of ramen onto the four pieces of aluminum foil.
- Top each ramen section with a quarter of the mushrooms, shrimp, onions, scallions, red pepper flakes, and salt.
- Fold in the sides and corners of the aluminum foil to create a little boat for the ramen. Leave a hole in the middle and pour a quarter of the broth, mirin, soy sauce, and sesame oil into each pouch. Crimp the top a little more, leaving just a tiny hole. Place on a baking tray in the oven. Cook for 15 minutes. Transfer to a bowl and serve.
ramen noodles, mushrooms, shrimp, onion, scallions, red pepper, kosher salt, vegetable broth, mirin, soy sauce, sesame oil
Taken from www.seriouseats.com/recipes/2010/02/ramen-shrimp-pouch-alton-brown-noodles-recipe.html (may not work)