Friday, May 21, 2010

Ramen Shrimp Pouch

This is a fun and interesting thing, kind of like cooking salmon in the dishwasher, but extremely easy. It would have been easier if I hadn't had some sort of tear in the foil of one of the packets... make sure you put them into a cake pan or a deep baking sheet because if the liquid seeps out, there's a LOT of it. I felt like the recipe called for WAY too much liquid, in fact. It probably would have been fine with just half of the amount. I don't know.

What I do know is that, liquid or not, my shrimp were raw. The ones in the second packet weren't, so I don't know what that means. I don't really care. But I did not eat my shrimp. The ramen itself was good but not great. I was kind of surprised because usually Alton Brown's stuff is awesome. Maybe it's the fact that this meal was built around ramen? Who knows. Not a make-again, but maybe something to try for those of you who still subsist largely on ramen!


Ramen Shrimp Pouch
Alton Brown

2 packages Ramen noodles
1/2 cup dried mushrooms -- chopped
20 large raw shrimp -- peeled and deveined
1/2 cup finely chopped onion
1/2 cup sliced scallions
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
Special equipment: 4 squares aluminum foil -- (18-inch)

1. Preheat oven to 400 degrees F.

2. 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.

3. 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.

Servings: 4

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