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Ingredients
- 2 packs instant ramen (discard seasoning packets)
- 2 spicy jalapeño cheddar sausages, sliced into rounds
- ½ lb shrimp, peeled and deveined
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- ½ red bell pepper, diced
- 2 cloves garlic, minced
- 1 fresh jalapeño, thinly sliced (plus extra for garnish)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (or to taste)
- 1 teaspoon Cajun seasoning
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- ½ cup shredded cheddar cheese
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic paste or Sriracha (to taste)
- Salt and black pepper, to taste
- 2 soft-boiled eggs (optional)
- 2 tablespoons chopped green onions
- Prepare the noodles by bringing a large pot of water to a boil. Cook the ramen noodles according to package directions (usually 2-3 minutes), then drain and set aside. I like to rinse them quickly with cold water to stop the cooking process and prevent sticking.
- Brown the sausage by heating olive oil in a large deep skillet over medium-high heat. Add the sliced jalapeño cheddar sausages and cook for 3-4 minutes until they develop a nice golden crust on both sides.
- Cook the aromatics by reducing heat to medium and adding butter to the same pan. Add the chopped onion and diced red bell pepper, sautéing for 2-3 minutes until softened. Stir in the minced garlic and sliced jalapeño, cooking for 30 seconds until fragrant.
- Build the flavor base by adding smoked paprika, cayenne pepper, and Cajun seasoning to the vegetable mixture. Stir for about 30 seconds to toast the spices and release their flavors.
- Create the creamy broth by pouring in the chicken broth and milk. Bring to a gentle simmer (don’t boil or the milk might separate), then add the soy sauce and chili garlic paste. Gradually stir in the shredded cheddar cheese until completely melted and smooth.
- Cook the shrimp by adding them to the simmering broth and cooking for just 2-3 minutes until they turn pink and opaque. Be careful not to overcook them—they should be just done when you turn off the heat.
- Combine and serve by dividing the cooked ramen noodles between four bowls and ladling the creamy broth with sausages and shrimp over the top. Top each bowl with half a soft-boiled egg, sliced green onions, and extra jalapeño slices if desired.
Notes
- Temperature control is crucial: Keep your broth at a gentle simmer, never a rolling boil, when adding milk and cheese to prevent curdling and ensure a silky-smooth texture.
- Customize the heat level: I’ve found that removing seeds from half the jalapeño creates the perfect medium heat that lets the cheddar shine while still giving that kick everyone loves.
- Prep before you start: Having your shrimp peeled and sausages sliced before turning on the heat prevents overcooking the aromatics while you’re prepping proteins.
- Cook noodles last: Despite what the recipe order suggests, I actually cook my ramen noodles just before serving. They’ll continue absorbing liquid in the bowl, maintaining better texture in your Creamy Jalapeño Cheddar Sausage & Shrimp Ramen.
- Don’t rush the cheese melt: Add your cheddar in small handfuls, stirring continuously until completely melted before adding more—this prevents clumping and creates the silkiest broth possible.
- Rest before serving: Letting the completed broth stand off-heat for 2-3 minutes allows flavors to meld and the broth to thicken slightly for that perfect spoonable consistency.
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