Best 3 Alton Brown Ramen Shrimp Pouch Recipes

Indulge in a culinary journey to Southeast Asia with Alton Brown's Ramen Shrimp Pouch, an exquisite dish that blends the vibrant flavors of Thailand, Vietnam, and Malaysia. This unique recipe combines the convenience of instant ramen noodles with the freshness of succulent shrimp, vegetables, and aromatic herbs.

In this comprehensive guide, you'll discover the secrets behind Alton Brown's culinary masterpiece. Learn how to select the perfect shrimp, prepare the flavorful marinade, and assemble the ramen pouch with precision. We'll also explore variations of this dish, including a vegetarian option, a spicy version, and a gluten-free alternative.

Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this article has something for everyone. Embark on a taste adventure and let Alton Brown's Ramen Shrimp Pouch transport you to the bustling street markets of Southeast Asia.

Here are our top 3 tried and tested recipes!

ALTON BROWN RAMEN SHRIMP POUCH

Alton Brown Ramen Shrimp Pouch image

Make and share this Alton Brown Ramen Shrimp Pouch recipe from Food.com.

Provided by levz44

Categories Asian

Time 30m

Yield 4 Packets, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 (3 ounce) packages ramen noodles
1/2 cup dried mushroom, chopped
20 large raw shrimp, peel and deveined
1/2 cup finely chopped onion
1/2 cup sliced scallion
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 quart vegetable broth
1/2 cup mirin
1/4 cup soy sauce
4 teaspoons sesame oil

Steps:

Preheat oven to 400 degrees.
Divide ramen noodles evenly in the 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 the pouch up to form a small basket shape leaving an opening at the top to pour in the liquid.
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.

Nutrition Facts : Calories 307.9, Fat 12.5, SaturatedFat 4, Cholesterol 53.2, Sodium 2025.5, Carbohydrate 34.1, Fiber 0.8, Sugar 1.9, Protein 13.5

BOWL SMOKED SHRIMP

Bowl Smoked Shrimp image

Provided by Alton Brown

Categories appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

2 quarts wood chips
1/2 cup kosher salt
1/2 cup sugar
2 cups water
1 teaspoon red pepper flakes
1 quart ice
2 pounds jumbo whole shrimp (21-25 count), rinsed thoroughly and drained
2 quarts all-natural chunk charcoal
Spicy Brown Mustard Dipping Sauce, recipe follows
1/4 cup brown mustard seed
1/4 cup dry mustard powder
2 tablespoons water
1/3 cup cider vinegar
1/3 cup white wine vinegar
1 teaspoon kosher salt
1 teaspoon brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/4 cup olive oil

Steps:

Place the wood chips into a bowl and cover with cool water. Set aside and allow to soak for 1 hour.
In the meantime, place the salt, sugar, water and red pepper flakes into an electric kettle and heat just until the salt and sugar have dissolved. Turn the kettle off and add the ice. Stir until the brine has cooled. Place the shrimp into a 1-gallon ziptop bag and pour over the brine. Place in a container and set in the refrigerator until the wood chips are done soaking, approximately 45 more minutes.
While the shrimp are brining, heat about 2 quarts of charcoal in a chimney starter until the coals are covered with a white ash.
After the chips are done soaking, drain them and set aside. Drain the shrimp in a colander and thread on 4 to 6 rounded skewers.
Carefully transfer the charcoal to a large, 18-inch round, stainless steel bowl. Cover the charcoal with the wood chips. Lay the skewered shrimp directly atop the chips making sure that the shrimp do not come in direct contact with the charcoal and that the shrimp are in 1 layer. Turn another, smaller (13 to 14-inch) metal bowl upside down on top of the shrimp. Cook for 15 to 20 minutes or until cooked through. Serve warm or chilled.
In a small bowl whisk together the mustard seed, dry mustard and water.
Place the mustard and water mixture into a small saucepan and add the remaining ingredients. Bring to a simmer over high heat. Do not allow to boil. Remove from the heat and puree with a handheld blender for 5 to 10 seconds while drizzling with oil, leaving some of the seeds intact if desired. Pour into a glass jar or container, allow to cool, cover and allow to sit in refrigerator overnight before using. Store in the refrigerator for up to 1 month.
Yield: approximately 1 cup

RAMEN SHRIMP POUCH

Ramen Shrimp Pouch image

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!

Provided by minnie chef

Categories One Dish Meal

Time 30m

Yield 4 pouches, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 (3 ounce) packages ramen noodles
1/2 cup dried mushroom, chopped
20 large raw shrimp, peeled and deveined
1/2 cup onion, finely chopped
1/2 cup scallion, 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
4 (18 inch) squares aluminum foil

Steps:

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: 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.
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.

Nutrition Facts : Calories 307.9, Fat 12.5, SaturatedFat 4, Cholesterol 53.2, Sodium 1952.8, Carbohydrate 34.1, Fiber 0.8, Sugar 1.9, Protein 13.5

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for shrimp that is plump and has a slight briny smell, and use a good quality ramen noodle.
Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
Use a variety of vegetables: This recipe calls for carrots, celery, and onion, but you can use any vegetables that you like. Some other good options include broccoli, snap peas, and bell peppers.
Make sure the sauce is well-seasoned: The sauce is what brings this dish together, so make sure it is well-seasoned. Use a combination of soy sauce, rice vinegar, and sesame oil to create a flavorful and balanced sauce.
Serve the ramen immediately: Ramen is best served immediately after it is made. The noodles will start to absorb the broth and become soggy if you let it sit for too long.

Conclusion:

This Alton Brown Ramen Shrimp Pouch is a quick and easy weeknight meal that is packed with flavor. The combination of shrimp, vegetables, and noodles in a flavorful sauce is sure to please everyone at the table. With a little planning, you can have this dish on the table in under 30 minutes. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed.