“I love mixing miso and butter together,” says Jamie Bissonnette. “If you spread that miso-flavored butter on toast, people always love it and ask, ‘What is this?’” Bissonnette also transforms the butter into a sauce for grilled shrimp. Pickled mustard seeds, scooped out from the brine in a pickle jar, add tang and crunch.
Slideshow:Grilled Shrimp Recipes
1 stick unsalted butter, softened
2 tablespoons white miso
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon thinly sliced scallion, plus more for garnish
1 pound shelled and deveined large shrimp
2 tablespoons canola oil
1 large garlic clove, minced
1 teaspoon Korean chile powder (gochugaru) or other chile powder
1 teaspoon kosher salt
1 1/2 teaspoons pickled mustard seeds in brine, from a jar of pickles
How to Make It
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.
In another large bowl, toss the shrimp with the oil, garlic, chile powder and salt and let stand for 10 minutes.
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.
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