Grilled Miso Shrimp

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This is a great summer grilling recipe using lemongrass sticks as skewers for extra tangy flavor! The shrimp cooks quickly and is so delish with a side of rice. Pair it with a great bottle of white wine and it’s simply perfection!

Grilled Miso Shrimp
 
Author:
Serves: 4
Ingredients
  • 4 lemongrass sticks
  • 3 tablespoons fresh lime juice
  • 2 tablespoons miso paste
  • 1 tablespoon canola oil
  • 1 tablespoon grated fresh ginger
  • 2 large garlic cloves, minced
  • 1 tablespoon honey
  • ½ teaspoon black pepper
  • 1 pound large shrimp, shelled and deveined, tail intact
  • ½ cup mayonnaise
  • 1 tablespoon sambal oelek
  • Chopped fresh cilantro for garnish
  • Lemon wedges for garnish
  • 2 cups cooked rice
Instructions
  1. Peel several outer layers of the lemongrass sticks and cut off the tops in a sharp angle. Set aside.
  2. Heat a grill or preheat a stove-top grill pan. In a bowl, whisk 2 tablespoons of the lime juice with the miso paste, oil, ginger, garlic, honey, and pepper. Add the shrimp and toss to coat. Let marinate for 5 minutes. Thread the shrimp onto the lemongrass sticks and reserve leftover marinade.
  3. Grill the shrimp over moderately high heat until pink and cooked through, about 5 minutes. Heat leftover marinade in a small saucepan.
  4. In a small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1 tablespoon of lime juice. When ready to serve, drizzle remaining marinade on top of shrimp and garnish with cilantro and lemon wedges. Serve with the sambal oelek mayonnaise and a side of cooked rice.
Notes
Adapted from Food & Wine. Sambal oelek can be found in specialty Asian markets and select grocery stores.

 

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