Roasted Shrimp, Corn and Bacon Ramen

Roasted Shrimp, Corn and Bacon Ramen
Roasted Shrimp, Corn and Bacon Ramen might be just the main course you are searching for. One serving contains 801 calories, 42g of protein, and 33g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up ramen noodles, nori, by pieces kombu, and This recipe is typical of Japanese cuisine. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

1
Combine the kombu with 6 cups cold water in a medium pot and slowly bring to a simmer over medium heat, about 10 minutes; do not boil or the kombu will turn bitter. Just as the water reaches a simmer, remove and discard the kombu and add the bonito flakes.
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Bonito FlakesBonito Flakes
KombuKombu
WaterWater
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PotPot
2
Heat to just shy of a boil, remove from the heat and set aside to steep for a few minutes. Strain into a bowl and discard the bonito flakes.
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Bonito FlakesBonito Flakes
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BowlBowl
3
For the ramen broth: Wipe out the pot, add the oil and set over medium-high heat.
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BrothBroth
Ramen NoodlesRamen Noodles
Cooking OilCooking Oil
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PotPot
4
Add the reserved shrimp shells and scallion whites. Cook, stirring, until the shells are brown all over, 4 to 5 minutes; the shells should make a crackling sound as they toast and brown.
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Green OnionsGreen Onions
Pasta ShellsPasta Shells
ShrimpShrimp
ToastToast
5
Add the dashi and shiitakes and bring to a simmer. Cook for 30 minutes, then strain the broth, reserving the shiitakes. Return the broth to the pot, stir in the mirin and seafood seasoning and set over low heat until ready to serve. You should have about 3 cups of broth. Stem and slice the shitakes and set aside.
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Seafood SeasoningSeafood Seasoning
Shiitake MushroomsShiitake Mushrooms
DashiDashi
MirinMirin
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PotPot
6
Bring a large pot of water to a boil over high heat and cook the ramen noodles according to package instructions.
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Ramen NoodlesRamen Noodles
WaterWater
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PotPot
7
Drain and rinse the noodles with cold water to remove surface starch and stop the cooking. Leave to drain.
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PastaPasta
StarchStarch
WaterWater
8
Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes, then transfer to a paper towel-lined plate.
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BaconBacon
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9
Pour half of the bacon fat from the pan into a small container to save for frying the noodles. Raise the heat to medium-high, add the shrimp and corn to the remaining bacon fat in the skillet and sprinkle with salt and pepper.
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Salt And PepperSalt And Pepper
Bacon DrippingsBacon Drippings
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ShrimpShrimp
CornCorn
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10
Saute until the shrimp are cooked through, about 4 minutes.
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ShrimpShrimp
11
Remove the shrimp and corn to a plate, then add the reserved bacon fat to the skillet.
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Bacon DrippingsBacon Drippings
ShrimpShrimp
CornCorn
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12
Let the skillet get good and hot before adding the ramen noodles. Cook, stirring minimally, until the noodles are crispy and charred in places, about 3 minutes.
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Ramen NoodlesRamen Noodles
PastaPasta
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Frying PanFrying Pan
13
Divide the noodles among four bowls. Top with shrimp, corn, bacon, sliced shiitakes, scallion greens and shredded nori. Ladle ramen broth into the bowls and serve.
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Green OnionsGreen Onions
Shiitake MushroomsShiitake Mushrooms
PastaPasta
ShrimpShrimp
BaconBacon
BrothBroth
Ramen NoodlesRamen Noodles
CornCorn
NoriNori
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BowlBowl
LadleLadle

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Jolie-Laide Glen Oaks Vineyard Pinot Gris. It has 4.1 out of 5 stars and a bottle costs about 32 dollars.
Jolie-Laide Glen Oaks Vineyard Pinot Gris
Jolie-Laide Glen Oaks Vineyard Pinot Gris
Hailing from the Historic old vineyard Glen Oaks Ranch which is now part of the Sonoma Land Trust. With its deep rocky alluvial soils, this is home to mostly old vine Cabernet, but Pinot Gris was chosen almost as a sort of frost protection, as it can handle the cold bottom swath of the rolling hillside. The Pinot Gris thrives here in its mini micro-climate, siting near a meandering brook in its gravelly, clay loam soils.Picked early to preserve acidity and crushed by foot for a 3 day whole cluster cold soak which adds phenolic texture while lending a beautiful rosé Champagne-like color. All wild ferment in a combination of stainless and neutral oak then aged all in neutral barrique.Wildly perfumed of charentias melon, stone fruit, bergamot and kaffir lime leaf. This is not your grandma’s Pinot Grigio….
DifficultyExpert
Ready In2 hrs
Servings4
Health Score28
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