; on asparagus, broccoli, or carrots; or drizzled on a baked sweet potato (or a regular baked potato). This Miso Butter Shrimp is and marriage made in heaven. The shrimp is tossed in a buttery umami bath. I always have miso paste in the refrigerator. From seafood to vegetables, miso butter adds a depth of flavor that’s simply irresistible. data-pin-do=)
Shrimp with Miso Butter
October 17, 2017
Years ago, David Chang of Momofuku created a fantastic compound butter using miso paste. It’s very versatile and can be melted on fish, chicken, or steak (lots of umami); on asparagus, broccoli, or carrots; or drizzled on a baked sweet potato (or a regular baked potato). This Miso Butter Shrimp is and marriage made in heaven. The shrimp is tossed in a buttery umami bath. I always have miso paste in the refrigerator. From seafood to vegetables, miso butter adds a depth of flavor that’s simply irresistible.
- Prep: 10 mins
- Cook: 5 mins
- Yields: 4 Servings
Directions
1In a large bowl, whisk together the butter, miso, mirin, sake and ginger until dissolved. Add in the shrimp and marinate for 10 minutes.
2Turn your oven to Broil and move the rack to 8" below heating element. Use parchment paper or tin foil on the bottom of baking sheet. Add the shrimp and broil for 2 minutes each side or until cooked through. garnish with scallions.
Recipe from David Chang.
Sharon McGagh
October 18, 2017
Thanks for the tip about the shelf life of the Miso Paste, I bought some yesterday and was wondering how long it would last once opened.
love the flavour, this recipe looks delicious.