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Ramen goes gourmet

To take your ramen to yet another level, try the following recipe from Michael Ramirez, executive chef at Echoz Caf?: Broiled Gulf Shrimp with Ramen Noodle Cake and Spicy Red Pepper Coulis 6 to 8 large shrimp (or 16 to 20 small shrimp) 1 bunch gr...

To take your ramen to yet another level, try the following recipe from Michael Ramirez, executive chef at Echoz Café:

Broiled Gulf Shrimp with Ramen Noodle Cake and Spicy Red Pepper Coulis

6 to 8 large shrimp (or 16 to 20 small shrimp)

1 bunch green onions, finely diced

½ teaspoon fresh ginger

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1 egg

1 package ramen noodles, cooked and chilled

½ teaspoon garlic

2 to 3 tablespoon rice wine

1 tablespoon soy sauce

3 to 4 tablespoons red pepper coulis (recipe below)

Peel, devein and butterfly shrimp. Marinate shrimp with a tablespoon of rice wine, set aside. Thoroughly combine onions, ginger, egg, noodles, garlic, rice wine and soy sauce. Chill for a half hour.

Once the mixture is set, heat a non-stick sauté pan on medium high heat. Scoop out a large spoonful of noodle mixture and add to hot oiled pan. Saute quickly, about 1 minute per side, and guard against burning.

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Broil shrimp on a cookie sheet in a 450-degree oven. Place noodle cake in center of plate. Surround with broiled shrimp. Drizzle red pepper coulis sauce on noodle cake and shrimp. Sprinkle some chopped green onion over all.

Red Pepper Coulis

4 large red bell peppers, seeded and chopped

1 medium onion, chopped

3 cloves garlic, chopped

½ cup honey

½ of 6- to 7-ounce can chipotle pepper in adobo sauce

Roast the peppers, onion and garlic in a 450-degree oven 20 to 30 minutes or until peppers are nicely charred but not burned. Place in a food processor or blender and add honey and peppers with sauce. Blend until smooth. Yields 2½ cups sauce, which can be kept in refrigerator up to a month.

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Recipe by Michael Ramirez, executive chef at Echoz Café

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