I found this recipe on Food and Wine’s website, by Ann Taylor Pittman and Scott Mowbray. The miso caught my attention; it’s something I have in my refrigerator but rarely use. This is a chance to learn how to be more miso-friendly!
This pair of chefs are authors of The Global Pantry Cookbook, which I do not own. From the recipe on the website: “A touch of miso is added to the white wine base for extra-briny depth. The convenience factor goes way up if you keep a bag or two of peeled and deveined shrimp in the freezer for quick meals. There’s no searing the shrimp or other fuss. They cook to a lovely, delicate state in just a couple of minutes. Whisking white miso into the sauce adds a salty umami that contrasts the sweetness of the shrimp.”
The whole name of the recipe is Shrimp Scampi with Garlicky Miso Butter. I don’t want to bother with noodles – I just thought the garlicky, buttery, miso shrimp would make a great entree or appetizer! But the original recipe is printable below.
The miso I have is white miso, so that’s good luck. It’s a lovely somewhat sweet, somewhat salty, nutty flavor. Really nice.
Shrimp Scampi with Garlicky Miso Butter
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
6 garlic cloves, finely chopped (about 2 tablespoons)
1/4 cup dry white wine (I used a splash)
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
3 tablespoons white miso
1 pound peeled and deveined raw large shrimp, tail-on
1/4 cup chopped fresh flat-leaf parsley
Heat butter and oil in a large skillet over medium-high. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
Stir in wine, salt, and crushed red pepper; cook for about one minute.
Whisk in miso until mostly dissolved, about 30 seconds.
Add shrimp in a single layer, and cook until shrimp just turn pink and opaque, 2 to 3 minutes, flipping once halfway through cooking time.
Remove from heat; sprinkle evenly with parsley.
I added steamed peas to the skillet and heated them. Why not?!
Serve immediately. I sprinkled on more cayenne pepper flakes!
It didn’t take me long to grab some bread to sop up the delicious garlicky miso butter! Delicious!
This shrimp really was fantastic. And the authors are right – if you have some shrimp ready to cook, this is easily a less than 10 minute meal!!!!
Shrimp Scampi with Garlicky Miso Butter
8 ounces uncooked vermicelli
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
6 garlic cloves, finely chopped (about 2 tablespoons)
2/3 cup dry white wine
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
3 tablespoons white miso
1 pound peeled and deveined raw large shrimp, tail-on
1/4 cup chopped fresh flat-leaf parsley
Bring a large pot of water to a boil over high. (Do not season water with salt — see Notes From the Food & Wine Test Kitchen.) Add pasta; cook according to package directions for al dente. Reserve 3/4 cup pasta cooking liquid. Drain pasta.
While pasta cooks, heat butter and oil in a large skillet over medium-high. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine, salt, and crushed red pepper; cook, stirring occasionally, until reduced by half, about 3 minutes. Whisk in miso until mostly dissolved, about 30 seconds. Add shrimp in a single layer, and cook until shrimp just turn pink and opaque, 2 to 3 minutes, flipping once halfway through cooking time.
Add drained pasta and 1/4 cup reserved cooking liquid to skillet; toss well to coat. Stir in additional cooking liquid as needed to loosen and create a glossy sauce. Remove from heat; sprinkle evenly with parsley, and serve immediately.