Temomi Ramen Shrimp Scampi
YIELD
1
servingsPrep time
20
minutesCooking time
30
minutesTotal time
50
minutesIngredients
- Ponzu Butter Sauce:
3 tablespoons Kikkoman® Ponzu Citrus Seasoned Dressing & Sauce
2 tablespoons fresh lemon juice
1 ½ pounds cold, cubed unsalted butter
1 tablespoon cornstarch
Kosher salt to taste
½ teaspoon shrimp paste (optional)
Garlic Bread Crumbs:5 tablespoons unsalted butter
1 tablespoon olive oil
3 cups Kikkoman® Japanese Style Panko Bread Crumbs
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons granulated sugar
Shrimp Scampi:2 teaspoons olive oil
½ small red onion, medium dice
1 clove garlic, thinly sliced
9 (71-90 count) wild white shrimp
1 tablespoon finely chopped parsley
3 tablespoons sake
2 ounces Ponzu Butter Sauce
1 portion Temomi ramen noodles
3 tablespoons Garlic Bread Crumbs
Directions
- To prepare Ponzu Butter Sauce, place lemon juice and ponzu in a small saucepan and bring to a simmer. Add butter a little at a time, whisking until smooth and emulsified. Whisk in cornstarch and use a stick blender to blend it into the warm sauce if needed. Adjust with water if it becomes too thick and season with salt (about ½ teaspoon). Add shrimp paste if desired and blend again with stick blender. The sauce should be just thick enough to coat the back of a spoon.
- To prepare Garlic Bread Crumbs, melt butter with olive oil in a large skillet over medium heat. Add breadcrumbs and toast until golden brown and crunchy, stirring constantly. Stir in garlic powder, salt and sugar. Transfer to a paper towel lined tray and let cool.
- To prepare an individual serving of scampi, sweat the onion and garlic in olive oil in a medium sauce pan until translucent. (You do not want any browning). Add shrimp to the pan. Deglaze with sake and cook until dry; stir in Ponzu Butter Sauce.
- Bring water to a boil and cook the ramen for 2½ minutes. Add to pan with sauce and cook for 1 minute more. Stir in parsley.
- Plate the ramen in a bowl and top with Garlic Bread Crumbs.
Notes
- Recipe created in partnership with Chef Robbie Felice at pastaRAMEN.    Â
