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.
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.
