April 24, 2022
Sundays are typically my night to cook and we’re in full-blown spring, so I recently made a miso shrimp recipe packed with flavor. It’s a twist on a new favorite: Food & Wine’s super easy and flavorful Grilled Miso Shrimp, and incorporating a tomato, bell pepper and avocado salad.
I’m becoming a bigger and bigger fan of miso paste in cooking, and combined with the other flavors, it makes for a delicious meal. Because miso paste is fermented, it lasts a long time, and can be used in many dishes including miso soup, of course! I keep it in the refrigerator, and like a big tub of Country Crock, just lob tablespoons into dishes here and there.
I wanted to add a little heartiness to this, so I served it with roasted broccoli and burrata with bread. The miso and ginger flavors combined with burrata might seem odd, but it works. Miso actually works really well with many creamy dishes (there are so many miso creamy pasta recipes out there). My perspective was first shifted on pairing Asian cuisine with dairy when I discovered one of my favorite take-out meals, kimchi fried rice. This dish creates a harmony between fried rice, kimchi and mozzarella cheese (!). Who would have thought?
(I did not make Food & Wine’s sambal mayo sauce)
Check out the size of this colossal shrimp is wild (camera lens cap for scale)!