When I'm short on time but looking to make a delicious meal I usually turn to shrimp. I try to always have some tucked away in my freezer for nights like these. Grilled Shrimp with Miso Butter is just the answer. I season shrimp with salt and pepper and grill over medium heat. Towards the end of cooking, I slather the shrimp all over with the Miso Butter. And I am rewarded with the most flavorful and succulent meal. It really doesn't get easier or more delicious than this meal and we all love it.
Ingredients for Grilled Shrimp with Miso Butter:
Shrimp:
2 pounds large shrimp
2 tablespoons grapeseed oil
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
skewers
Miso Butter:
12 tablespoons butter, room temperature
6 tablespoons white miso
5 tablespoons chopped scallions
Time-Saving Tips: You can make the butter in advance and keep it in the refrigerator; bring to room temperature before serving.
Let's see what we need.
We're ready to cook.
Mix the butter, miso, and scallions until well combined.
Melt 1/2 cup of the butter in a microwave for 20-30 seconds.
Season the shrimp with the salt and pepper; toss with the oil. Thread the shrimp onto the skewers.
Transfer the shrimp to a medium hot grill. Turn the skewers over when the shrimp starts to turn pink. Bush the shrimp with the miso butter, turn over and brush some more. When pink all over it's ready.
They're ready! Grilled Shrimp with Miso Butter is delicious. It's easy to prepare, healthy and so good. Sounds perfect to me.
Enjoy!
Grilled Shrimp with Miso Butter:
Shrimp:
2 pounds large shrimp
2 tablespoons grapeseed oil
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup of miso butter
wooden skewers, soaked in water for a few hours
Miso Butter:
12 tablespoons butter, room temperature
6 tablespoons white miso
5 tablespoons chopped scallions
Mix the butter, miso, and scallions until well combined.
Melt 1/2 cup of the butter in a microwave for 20-30 seconds.
Season the shrimp with the salt and pepper; toss with the oil. Thread the shrimp onto the skewers.
Transfer the shrimp to a medium hot grill. Turn the skewers over when the shrimp starts to turn pink. Bush the shrimp with the miso butter, turn over and brush some more. When pink all over it's ready.
Time-Saving Tips: You can make the butter in advance and keep it in the refrigerator; bring to room temperature before serving.
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