Do you know how hard it is to find giant shrimp in the middle of the US? I do use a seafood store here in Omaha that I can USUALLY get what I need at. Of course, my debit card thought it was buying a diamond but none the less I was able to find about U10 shrimp. That means that 10 or under make a pound which translates to BIG! They techinically are Extra Colossal, but I don't feel like that were that big. Anyway I found them out here as far from any ocean you can get and that alone was a great feat! I only bought 4 and wrote the recipe that way because I knew my husband would be the only one to eat them. Make sure they are peeled and deveined, whether you have your fishmonger do it or you do it at home. Leave the tails on for easier eating!
That being said, I really do not see why you couldn't use a much smaller shrimp and use them as an appetizer or starter if you can't find the bigger shrimp or it is just far more budget friendly. *and trust me it IS*
This is really so easy to make and it is delicious. It will look so impressive your friends are going to think you enrolled in culinary school when in reality you were spending time behind their backs with a package of RAMEN noodles! HAHA!
I made these spicy. To avoid that though, use shrimp flavored ramen and omit the Sriracha! Let's get going on these babies!
You will need:
4 colossal shrimp
1 pkg chili flavored ramen *this will easily do 8 huge shrimp*
1 tsp Sriracha *optional*
salt and pepper to taste
Peanut oil for frying
Make sure your shrimp are deveined and the tails left on. Prepare your ramen soup according to package directions only add 1 tsp Sriracha to your boiling water and when cooked, drain ALL water and then add in 1 tsp butter and flavor packet.
Mix until all butter is melted and noodles are coated. Let cool completely. Bring peanut oil to 350 degrees. Make sure to use a paper towel and dry your shrimp off. Salt and pepper them to taste or use Mr. Pete's Seasoning!. Take a small amount of ramen noodles, and carefully wrap the shrimp in the noodles. Make sure to try and end them so they stick and stay in a position over the top or underneath.
Wrap all shrimp. We are not striving for perfection here, as you can see, a little messy wrapping just makes the dish more interesting to look at!
Fry for approx 2 minutes on each side. Mine were done perfectly, so make sure to watch them according what size shrimp you use.
Drain on a paper towel and serve! Use some wasabi, duck sauce or more sriracha for dipping!
Your "I found my inner spicy Asian"chefwannabe