Miso butter shrimp
A quick dish in which white miso turns the butter and garlic into a rich but balanced sauce.
Instructions
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Prepare the shrimp
The shrimp are ready to cook, with no extra prep: thaw them for about 10 minutes in cold water, then drain and pat them dry. Dissolve the miso paste in the two tablespoons of warm water.
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Sear the shrimp
Heat the oil in a wide pan. Put the shrimp in a single layer and cook them briefly, turning once, until they turn opaque and reach 63°C in the center. Remove them onto a plate.
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Flavor the butter
Lower the heat. Add the garlic and cook it until fragrant, without letting it burn. Stir in the cold butter and the miso mixture.
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Finish
Put the shrimp back in the pan and toss them in the sauce just until coated. Turn off the heat and add a squeeze of lemon to taste.
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Serve
Scatter over spring onions and serve right away, with plain rice or bread for the sauce.
Good to know
The key is visual cues and temperature, not the timer: the shrimp are done when they turn opaque and reach 63°C. If they curl up tightly into an O shape, they are already overcooked. The miso is salty, so taste before adding any salt.
Frequently asked questions
Why do prawns turn rubbery?
Prawns overcook and curl up tightly into an O shape when they pass the correct temperature. Black Tiger Shrimp 26/30 are done when they turn opaque and reach 63°C in the centre, then you lift them out of the pan.
Do I still need to add salt to miso butter shrimp?
Not really, because Miso Shiro Paste is salty on its own, so taste before adding any salt. The 35 g of miso dissolved in warm water give the sauce enough seasoning.
How do I thaw Black Tiger shrimp quickly?
The shrimp are ready to cook with no extra prep, you thaw them for about 10 minutes in cold water, then drain and pat them dry. Dry shrimp sear rather than steam in the pan.
What side goes with miso butter shrimp?
Plain rice or bread work best, since both catch the miso butter sauce. You serve right away, with spring onions scattered on top.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Miso butter shrimp
Miso butter shrimp
A quick dish in which white miso turns the butter and garlic into a rich but balanced sauce.
Notes
The key is visual cues and temperature, not the timer: the shrimp are done when they turn opaque and reach 63°C. If they curl up tightly into an O shape, they are already overcooked. The miso is salty, so taste before adding any salt.
