Saturday, February 16, 2013

Ramen Shrimp Pouch

This is a recipe everyone should know.  It is a perfect recipe because: it's economical, easy, doesn't make a mess and can be tailored to any diet, taste preference or ingredients on hand. (for example: I have left out mushrooms out of the boy's packet or no meat and vegetable broth for a vegetarian friend)  I have made this before with a variety if ingredients, but this is how I made it tonight.   If you click on the title and to to the original Alton Brown recipe, you will see the way I made it the first time I cooked it.  I personally really like the addition of the cabbage and would include it always.  We had a pound of shrimp and there were 7 or 8 in each packet, so we ended up with a more than the recipe calls for, but even with the extra, the meal, for 4, was less than $10.  I have made it with just veggies and its really good that way too.  I don't use the "flavor" packets that come in the ramen for the broth, but you could. (it will most likely be a tad too salty so careful)  I haven't tried it, but it should work equally well with other proteins.  (If you use something like chicken it should be shaved really thin so more work and I wouldn't want to risk under cooking it.  I would stick with thin slices of beef, small pieces of fish or bay scallops)  Likewise, any veggie can work, you just want to cut them very small to insure some cooking.  For instance the thinly shredded carrots in this dish were still a little crunchy but we like them like that.  So when experimenting with different veggies keep in mind that the size will determine how done they will be.  When preparing it, I line a wide, shallow bowl and fill the ingredients and liquid, then bunch closed and transfer to a baking sheet.  If you are lucky, there will be no leaks and you won't even need to wash the baking sheet. (and if you are a college student, you can eat it out of the foil LOL)  Then just dump the package in to a soup bowl and you have protein, starch and a veg in a big bowl of soup.  The broth makes it very filling. Everyone chowed it down, even the baby! 


Ramen Shrimp Pouch

2 Pkg Ramen noodles (broken in half at the fold in to 2 large thin squares)
1 Cup Carrots, shredded
20 large raw shrimp peeled and deveined
1/2 Cup finely chopped onion
1/4 Cup sliced scallions
2 Cups Cabbage, shredded
1/2 Tsp red pepper flakes
1 Qt broth (I used chicken and DON'T use the flavor packet!)
1/2 Cup mirin
1/4 Cup soy sauce
4 Tsp sesame oil
Special equipment: 4 (18-inch) squares aluminum foil

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: carrots, shrimp, onions, scallions,and  red pepper flakes.
 Pull sides and corners of pouch up to form a small basket shape
leaving an opening at the top to pour in liquid (or do as I do and line a wide shallow bowl)

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



Layering the raw ingredients
 
 
Pinch the packet closed

On a baking sheet coming out of the oven



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