Grilled Shrimp with Miso Butter
We are on a bit of a grilling kick in the du Pont household. These Grilled Shrimp with Miso Butter featured in the June issue of Food and Wine are divine!
Our mild grilling obsession may be due to the fact that standing in front of a hot grill in the shade with a mild breeze beats standing in a hot kitchen where the air conditioning just isn’t doing it’s thing because the oven is. And grilling always seems to result in less mess in the kitchen.
My husband and I ate this just the two of us for an appetizer (and there were plenty of leftovers for lunch the next day), but I personally think this would be a great family style appetizer for a dinner party of six or even eight. You could also serve it as an entree to people that like light dinners.
Miso makes me happy. Not just because of its salty and umami deliciousness, but because it has some health benefits of well, including the fact that it is a complete protein, a source of B vitamins and an anti-oxidant.
Here, I changed the amount of miso in this recipe because I thought there was way too much butter for one pound of shrimp and that it could have done with a little more miso. If you are not a fan of miso, you should not make this recipe. If you like miso and love butter, stick with the original recipe that calls for a whole stick of butter and 1 tbsp miso. If you love miso and love butter (but know that you should use it sparingly), I suggest you double the miso and half the butter, as I have recommended below.
When you place these lovely shrimpies on the grill, watch them carefully. As soon as they turn all pink, take them off so that they don’t overcook.
One last thing: I would be surprised if your kids eat these. I wouldn’t be surprised if any miso-loving devoured them.
- ½ stick unsalted butter, softened
- ¼ cup white miso
- ½ 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 chile powder (original recipe recommends Korean type, gochugaru)
- 1 teaspoon kosher salt
- 1½ teaspoons pickled mustard seeds in brine, from a jar of pickles (optional)
- 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.