Shrimp Ramen Noodles
Making a flavorful shrimp ramen is easy when you use the shells! Make sure you buy shell-on shrimp, which are usually cheaper anyway, and make a quick stock. Using the shells to extract even more flavor is the best way to get the most from high quality ingredients. Aromatics like lemongrass, ginger, and garlic add flavor to the wonderful broth. You’ll get more flavor from this 15-minute stock than you will from any flavor packet. Take it to the next level with a soft-boiled egg or sheets of nori to complete the ramen experience.
- 1 lb Shrimp
- 2 Scallions, roughly chopped
- 4-inch piece Fresh Lemongrass, chopped
- 2 large Garlic Cloves, crushed
- 1-2 tsp Tomato Paste
- 4 cups Cold Water
- 2 packages Ramen Noodles
- 1-2 tsp Chili Garlic Sauce
- 2 tbsp Tamari
- 1 Scallion, thinly sliced
- In a medium-sized pot, combine scallions, lemongrass, garlic, tomato paste and water. Bring to a gentle simmer and cook for 15 minutes. Strain and press liquids through. Discard solids.
- Return stock to the pot and bring to a simmer. Add ramen noodles and cook per package instructions. Halfway through the cooking time, add shrimp and continue to cook until noodles are done and shrimp is opaque. Turn off heat and allow to rest for four minutes.
- Season with chili sauce and tamari. Serve with scallions sprinkled on top and any other tasty toppings of your choices.
Recipe and photo provided by INFRA.