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    You are in: Home / Recipes / Ramen Shrimp Pouch Recipe
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    Ramen Shrimp Pouch

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    minnie chef's Note:

    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!

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    Ingredients:

    Serves: 4

    Yield:

    pouches

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F.
    2. 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. 3
      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.

    Ratings & Reviews:

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    Nutritional Facts for Ramen Shrimp Pouch

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 307.9
     
    Calories from Fat 112
    36%
    Total Fat 12.4 g
    19%
    Saturated Fat 4.0 g
    20%
    Cholesterol 53.2 mg
    17%
    Sodium 1952.8 mg
    81%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.9 g
    7%
    Protein 13.5 g
    27%

    The following items or measurements are not included:

    dried mushrooms

    vegetable broth

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