Post by Granny Smith on Apr 5, 2008 12:06:31 GMT -5
Thai Shrimp Noodle Pouches
contributed by carla
Serves 4.
2 T. lime juice
1 T. soy sauce
2 t. sugar
2 garlic cloves, finely chopped
2 scallions, thinly sliced, dark green slices set aside
1/2 red onion, finely chopped (about 1/2 c.)
pinch of crushed red pepper flakes
1 lb. frozen peeled baby shrimp, thawed
2 (3 oz.) pkgs. ramen noodles
Preheat oven to 400F. In a medium bowl, whisk together 1/2 c. water with the lime juice, soy sauce, sugar, garlic, white and light green scallion slices, onion and red pepper flakes. Add the shrimp and marinate for 10 minutes.
Meanwhile, break the ramen noodles into small pieces and divide evenly among the centers of four 16" long sheets of heavy-duty foil. Top with equal amounts of the shrimp mixture. Pull up the sides of the foil and pour 1/3 c. water over each of the shrimp-and-noodle mounds. Crimp the sides of the foil to enclose, and transfer the pouches to a rimmed baking sheet. Bake until the shrimp and noddles are cooked through, 8 to 10 minutes. Transfer to individual bowls and top with the dark green scallion slices.
contributed by carla
Serves 4.
2 T. lime juice
1 T. soy sauce
2 t. sugar
2 garlic cloves, finely chopped
2 scallions, thinly sliced, dark green slices set aside
1/2 red onion, finely chopped (about 1/2 c.)
pinch of crushed red pepper flakes
1 lb. frozen peeled baby shrimp, thawed
2 (3 oz.) pkgs. ramen noodles
Preheat oven to 400F. In a medium bowl, whisk together 1/2 c. water with the lime juice, soy sauce, sugar, garlic, white and light green scallion slices, onion and red pepper flakes. Add the shrimp and marinate for 10 minutes.
Meanwhile, break the ramen noodles into small pieces and divide evenly among the centers of four 16" long sheets of heavy-duty foil. Top with equal amounts of the shrimp mixture. Pull up the sides of the foil and pour 1/3 c. water over each of the shrimp-and-noodle mounds. Crimp the sides of the foil to enclose, and transfer the pouches to a rimmed baking sheet. Bake until the shrimp and noddles are cooked through, 8 to 10 minutes. Transfer to individual bowls and top with the dark green scallion slices.