Alton Brown's Shrimp and Ramen Noodles

Tried this tonight -- the foil pouches were something of an unnecessary pain so I ended up sticking each serving into a French Onion soup bowl (I am sure there's an official name for those things but I don't know it) and covered with foil, pierced foil and stuck in the oven. In the bowls it took about 20+ minutes for the shrimp to be cooked through. But I found the flavor not just disappointing but almost off-putting. However, I might try the technique again with a lemony-gingery-buttery-white wine-broth ... and use Chinese egg noodles or maybe udon noodles instead of the ramen.

Next time I would also saute the onions in a little butter to take that raw edge off before adding to the broth. And garnish with cilantro.

Goes nicely with a salad with an Asian-flavored dressing -- I used Marie's Sesame Ginger and it was delicious.