Fri 28 May 2010
This grilled miso shrimp is another great new find from the June 2010 issue of Food and Wine. It is a very fast meal to make; the shrimp marinate for 30 minutes before going on the grill for about 5 minutes. I served it with a refreshing Thai noodle salad that included cucumber, red pepper and cilantro.
To avoid artificial additives and preservatives, be sure to use fresh lime juice, as concentrates usually contain sodium benzoate. The sambal oelek available in my grocery store contains artificial ingredients, so I substituted Tabasco hot sauce.
Grilled Miso Shrimp
3 tablespoons fresh lime juice
2 tablespoons yellow miso
2 tablespoons vegetable oil
1 tablespoon finely grated fresh ginger
1 large garlic clove, minced
1 1/2 teaspoons light brown sugar
1 pound large shrimp, shelled and deveined
3 scallions, cut into 1 1/2-inch lengths
1/2 cup mayonnaise
1 tablespoon sambal oelek
Light a grill or preheat a grill pan. In a bowl, whisk 2 tablespoons of the lime juice with the miso, vegetable oil, ginger, garlic and brown sugar. Add the shrimp and toss to coat. Thread the shrimp and scallions on eight 8-inch skewers.
Grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
In a small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1 tablespoon of lime juice. Serve the shrimp with the sambal mayonnaise.
Serve with lime wedges and cilantro.
From the June 2010 issue of Food and Wine