Miso Shrimp

My Aunt and Uncle spend 6-8 weeks in Hawaii every spring (I know, it makes me hate them too, but they are retired and never had kids so they get to do that). The really great thing about their annual trips to Hawaii is that they always bring amazing presents home! When I was little, the gifts were usually clothes. But now that my Aunt knows how much I love cooking my gifts from the Pacific are food! This year one of the things my Aunt brought me is miso paste! I had tasted miso soup before but I had not even heard of miso paste!

Miso is a Japanese seasoning that is made by fermenting rice, barley, and/or soybeans with salt and a fungus called kojikin. In Japan miso is used for sauces, spreads, pickling vegetables or meats, and mixing with dashi soup stock (miso soup).

I’ve been experimenting with the miso paste lately and I think I’ve worked out all the kinks on this shrimp recipe I want to share with you.

Miso Shrimp:

 

  • 2 12 ounce bags frozen shrimp (this is what I used, you can of course use fresh shrimp)
  • 2 Tbsp melted butter
  • 2 Tbsp miso paste (I used dark soybean miso paste)
  • 2 Tbsp soy sauce
  • 1 tsp ground ginger
  • juice from ½ lemon
  • 2 tsp brown sugar

 

Combine melted butter, miso paste, soy sauce, ginger, lemon juice, and brown sugar.

 

Add shrimp to miso mixture and coat evenly.

 

Cover bowl and let marinade for 1 hour in fridge.

 

Place shrimp on baking sheet and bake for 10-15 minutes (just until shrimp are cooked) at 350 degrees.

 

Serve with rice.

Image

Miso shrimp over rice with green beans

Eat well! 🙂

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