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