MISO SHRIMP RECIPES
SPICY MISO SHRIMP RECIPE | SIDECHEF
These Spicy Miso Shrimp are so simple to make. They're laced with flavors of garlic, ginger, and that wonderful umami taste that miso brings.
Provided by Compelled to Cook
Categories Weeknight Dinners Pescatarian Low-Carb Protein Packed 30 or Less Healthy Easy Quick and Easy Quick Spicy Full Meal Beginner Gluten-Free Egg-Free Entertaining Winter Summer Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 1500S
Yield 4
Number Of Ingredients 11
Steps:
- Pat Shrimp (1 pound) dry with a paper towel and set aside in a medium bowl.
- Whisk together White Miso Paste (3 tablespoon), Unsalted Butter (3 tablespoon), Chili Paste (3 teaspoon), Brown Sugar (2 teaspoon), Fresh Ginger (2 teaspoon), Garlic (2 clove), and Rice Vinegar (1 1/2 teaspoon).
- Toss shrimp with paste.
- Heat a large skillet over medium-high heat and add Canola Oil (2 teaspoon). Once hot, add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side, until the paste starts to caramelize and stick to the shrimp.
- Remove shrimp to a serving plate and garnish with Lime (to taste) and Fresh Cilantro (to taste) if desired. Serve immediately.
Nutrition Facts : Calories 59 calories, ProteinContent 6.3 g, FatContent 3.1 g, SodiumContent 184.3 mg, SaturatedFatContent 1.4 g, TransFatContent 0.0 g, CholesterolContent 51.3 mg, CarbohydrateContent 2.1 g, FiberContent 0.3 g, SugarContent 1.7 g, UnsaturatedFatContent 0.6 g
SHRIMP MISO SOUP - DEVOUR.ASIA
Cooked with fresh shrimps and half a packet of dried shiitake, wakame, turnip and carrot from Takashimaya in Osaka, this shrimp miso soup serves six people.
Provided by Connie Veneracion
Categories Soup
Total Time 12 minutes
Prep Time 2 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Place the shrimps in a shallow bowl and drizzle the fish sauce over them. Toss lightly.
- Heat about six cups water in a pot and bring to the boil.
- Using a ladle, take about half a cup of hot water from the pot and pour into a bowl. Stir in the miso paste until smooth.
- Dump the mixture of dried mushrooms, seaweed and vegetables into the pot. Cover and simmer for five minutes.
- Turn up the heat to high. Add the shrimps to the vegetables and cook until they change color, about two minutes.
- Drizzle the dashi granules into the pot. Stir.
- Turn off the heat. Pour in the diluted miso paste. Stir.
- Serve the shrimp miso soup immediately.
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