Grilled Shrimp with Miso Butter
“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
Recipe Summary test
The miso butter can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
Grilled scallions and steamed white or brown rice.
These intensely flavorful grilled shrimp call for a full-bodied white wine with good acidity, like a Verdejo from Spain's Rueda region.