I’m looking to improve my shrimp ramen recipe by improving the shrimp quality.
The best taste/flavor I’ve been able to produce thus far has been created by the tiny dehydrated or freeze-dried shrimp that you can find in the soup ingredients section of the local international market/Asian grocery store…but in addition to being unreliably sourced at best, I can’t use them anymore because almost all of them have preservatives or additives on/in them that my partner has to avoid (severe allergy). Also, they make a decent broth, but they don’t bring much to the meaty-bites-of-goodness part of proper ramen.
So, I’m thinking that I’ll just dehydrate some shrimp stock and turn it into a soup base, and then attempt to dehydrate some larger chunks of shrimp, which will hopefully rehydrate passably well. Any thoughts on this? Would a commercial freeze-dried shrimp work any better for that portion of the meal?

If you really want to “up your shrimp game”, I’d suggest doing trips in Prince William Sound. Here’s the haul after soaking the pot for 5 hours on Saturday. Also got three big rockfish and two nice halibut.

