If spicy is your thing, and it sure is mine, than you have to try this very easy, very healthy, and very, very quick Spicy Miso-Broiled Shrimp dinner. In it, white miso, ginger, and cayenne combine to give this shrimp dish a bright, savory flavor with a punch of heat. Keep it brisk and serve it with some sautéed watercress and bok choy, a quick Asian take on sautéed greens.
One side note, if you are using a gas stove, the broiler will take quite a few more minutes than an electric stove broiler would. I swear, next time we purchase a new range, we’re highly considering a gas stove top with an electric oven for that very reason… As you can tell, I am not a fan of gas oven broilers ;(
Ingredients are gathered for the shrimp dish.
- 3 medium scallions, sliced, whites and greens separated
- 1 Tbs. chopped fresh ginger
- 1 Tbs. fish sauce
- 2 tsp. white miso
- 2 medium garlic cloves, coarsely chopped
- 1/2 tsp. ground cayenne; more to taste
- 1/2 tsp. sweet paprika
- 1-1/2 lb. colossal shrimp (13 to 15 per lb.), peeled and deveined, tails left on
The colossal shrimp marinate in the pungent chunky paste.
In a half sheet pan lined with foil, we arranged the shrimp in preparation for the broiler.
- Position a rack 6 inches from the broiler and heat the broiler on high. Line a rimmed baking sheet with foil.
- In a small food processor, combine the scallion whites, ginger, fish sauce, miso, garlic, cayenne, paprika, and 2 Tbs. water and pulse to a chunky paste. Transfer to a large bowl, add the shrimp, and toss to coat.
- Spread the shrimp on the baking sheet and broil, flipping once, until opaque, about 7 minutes.
- Drizzle any liquid from the shrimp pan over the shrimp, and garnish with the scallion greens.
by William Mickelsen from Fine Cooking
Sautéed Watercress and Bok Choy
- 2 tsp. vegetable oil
- 3 cloves garlic, thinly sliced
- 7 to 8 oz. watercress, cut into 1-inch pieces
- 4 oz. trimmed baby bok choy, cut into 1-inch pieces
- Kosher salt
- 2 Tbs. chicken broth or water
- 1/2 tsp. toasted sesame seeds
Heat the oil in a 12-inch skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the watercress and bok choy; sprinkle with 1/2 tsp. salt. Add the chicken broth or water, cover, and cook, stirring occasionally, until just wilted, about 2 minutes. Sprinkle with the sesame seeds.
by Genevieve Ko from Fine Cooking