SHRIMP RECIPES WITH RAMEN NOODLES RECIPES

Steps:

• Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
• In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles.
• Return noodles to pan and toss with toasted sesame oil.
• Snip through noodles several times with kitchen scissors. Set aside.
• Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat.
• Add sweet pepper strips; cook and stir for 2 minutes.
• Add pea pods and bok choy; cook and stir for 2 minutes.
• Add shrimp, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.
• To serve, place noodles on serving plates.
• Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds.

Steps:

• Preheat the oven to 400 degrees F.
• Combine the chicken broth, mirin, soy sauce, lime juice, sesame oil, fish sauce and chili paste in a large bowl.
• Make the pouches: Place 2 large sheets of foil side by side on a work surface. Top each with an 11-by-15-inch piece of parchment. Divide the noodles between the 2 pieces of parchment. Top with the shrimp, mushrooms, shallots and green onions. Lift the sides of each piece of foil to create a bowl-like shape. Pour some of the chicken broth mixture over the noodles. Bring the top of the parchment together and fold the edges to form a seal, making sure not to leak any liquid. (The foil should remain open like a bowl.) Transfer the bowls to a rimmed baking sheet and bake until the shrimp is cooked and the noodles are tender, 15 to 20 minutes.
• To serve, transfer the parchment pouches to serving plates and open, or pour the contents of the pouches into bowls. Garnish with the cilantro.