Recipes Grilled Shrimp with Miso Butter 5.0 (5,901) Add your rating & review "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. By Jamie Bissonnette Jamie Bissonnette Instagram Jamie Bissonette is the James Beard Award-winning chef and co-owner of acclaimed Boston restaurants Coppa, Toro, and Little Donkey. He was the first recipient of the Food & Wine People’s Best New Chef award and published "The New Charcuterie Cookbook" in 2014. Food & Wine's Editorial Guidelines Updated on July 11, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 30 mins Yield: 4 Ingredients 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 Directions 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. Make Ahead The miso butter can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Serve With Grilled scallions and steamed white or brown rice. Suggested Pairing These intensely flavorful grilled shrimp call for a full-bodied white wine with good acidity, like a Verdejo from Spain's Rueda region. Rate it Print