Ramen Shrimp Pouch

Everybody knows those Ramen noodle packages for a couple of cents that save every student from starving to death, right? But did you know that you can make an impressive dish out of it? This recipe only takes minutes to prepare and everybody will think you were sweating in the kitchen for hours.

Take a big piece of tin foil, stack the ingredients, add the liquid and cook it in the oven for 15 minutes.

In addition, you can make each package individually according to everybody's likings. Shrimp, chicken, or more vegetables can be substituted for fish and since this recipe is so simple it is just as easy to make for one person as it is to make it for a whole dinner party.

Ramen Shrimp Pouch

(Alton Brown)

serves 4

2 packages Ramen noodles, divided ½ cup dried mushrooms, chopped 20 large raw shrimp, peeled and deveined ½ cup finely chopped onion ½ cup sliced scallions ½ teaspoon red pepper flakes ½ teaspoon kosher salt 1 quart vegetable broth ½ cup mirin, (sweet rice vinegar) ¼ cup soy sauce 4 teaspoons sesame oil Special equipment: 4 (18-inch) squares aluminum foil 1.Preheat oven to 400 degrees F. 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.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.