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Grilled Shrimp Marinated in Miso Butter (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 09/24/2015 - We have the Japanese to thank for this bit of deliciousness. Miso paste, mirin, sake and, wait for it…butter, are the magic ingredients in this delightfully easy, ridiculously tasty shrimp dish.
If you don't keep mirin and sake on hand, you should. They are not expensive, and, together with soy sauce and dried bonito flakes, they form the base of much of Japanese cooking. As for miso paste, well, that and a bit of dash will deliver the best miso soup you've ever had, ever time, so they're good to have on hand, too.
These shrimp are guaranteed to make a big splash at your next grilling session. Or, you can put them in a hot pan for a few minutes. Either way, you and your guests win!
- 1 pound raw shrimp, shelled, deveined
- 2 tablespoons butter, melted
- 2 tablespoons sake
- 1 tablespoon mirin
- 3 teaspoons miso paste
In a large bowl, whisk together the butter, miso, mirin and sake until dissolved.
Add the shrimp and marinate for 10 minutes.
Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for about 2 minutes or until pink and cooked through.
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