Saturday, November 16, 2013

Grilled Shrimp With Miso Butter

I love miso, and this miso butter is really wonderful.  If I were using it for anything but seafood, I think I would leave out the lemon.  It was perfect with the shrimp, but it was very strongly lemony for other things.  I did make one mistake, I put the mustard seeds in with the "marinade" and it was still wonderful, but I'm sure they lost their crunch..  I didn't use all the butter, as the recipe seemed to suggest, but I made corn on the cob instead of rice, and maybe with a good bit of rice, all that butter would have been ok.  As it was, using about half on the shrimp and on the corn was plenty.  If you make the butter ahead of time, this recipe is minutes from start to finish.



Grilled Shrimp With Miso Butter

1 Stick unsalted butter softened
2 Tbl white miso
1/2 Tsp finely grated lemon zest
1 Tbl fresh lemon juice
1 Tbl thinly sliced scallion plus more for garnish
1 Lb shelled and deveined large shrimp
2 Tbl canola oil
1 large garlic clove minced
1 Tsp Korean chile powder (gochugaru) or other chile powder
1 Tsp kosher salt
1 1/2 Tsp pickled mustard seeds in brine from a jar of pickles


1. In a food processor, combine the butter with the miso, lemon zest and
lemon juice and puree until smooth. Add the 1 tablespoon of scallion and
pulse just until incorporated. Scrape the miso butter into a large bowl
and set aside. 
2. In another large bowl, toss the shrimp with the oil, garlic, chile
powder and salt and let stand for 10 minutes. 
3. Light a grill or preheat a grill pan. Grill the shrimp over high heat,
 turning once, until just cooked through, about 4 minutes. Immediately
add the shrimp to the miso butter and toss until well coated. Garnish
the shrimp with scallions and the pickled mustard seeds and brine and
serve. 

Make Ahead
The miso butter can be refrigerated in an airtight container for up to 3
days or frozen for up to 1 month.


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