It's that time again - SRC time! As part of the Secret Recipe Club, we're assigned another blogger each month, and we get to pick a recipe from their blog to make. This month, I got Well Dined, and Sarah's definitely got a plethora of recipes to choose from! After browsing through many, many scrumptious recipes, I found one i just had to make - miso butter. I'm a fan of miso, but it's been pushed to the back of the fridge over time, and this recipe's definitely a great reason to pull it out again. Plus, like compound butter, it's so versatile and can be adapted to many uses - ranging from a spread on toast to cooking seafood in, and everything in between. For this recipe, I used only shiro, or white, miso, and we really enjoyed it. However, I'm thinking it'd taste even yummier with a bit of red, or aka miso mixed in. Maybe even gochujang! I also whipped the butter instead of just mixing it in since I also wanted to use it as a spread. We're also fans of whipped butter, especially as a spread, and it's less calorically dense and has a lighter texture. :)
What's your favorite type of miso?
Miso Butter Shrimp
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 2 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 250 grams | 8.75 ounces | shrimp | |||
| 113 grams | 4 ounces | 1/2 cup | 1 stick | butter | |
| 156 grams | 5.5 ounces | 1/2 cup | white miso | You could also use a mixture of different types of miso. I also want to try with gochujang. :) |
Methods:
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1. Gather all materials. |
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2. Whip together miso and butter. (Or simply mix together.) |
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3. Heat approximately 1.5 tablespoons of the miso butter in a pan. (Keep in mind, the butter will melt, but the miso won't, so it'll still look a bit foamy or bubbly when it's heated enough.) |
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4. Add in shrimp, and cook for about 5 minutes, or until shrimp are done. |
oh wow - I didn't think of using Miso for this... what a great idea! And a great SRC choice!
ReplyDeleteI just love her idea! Miso adds such great flavor. I've used it on toast too. :)
ReplyDeleteThis sounds delightful. And the best part is that I have miso and shrimp in the frig! Great SRC selection.
ReplyDeleteMiso butter is seriously one of my favorite things, ever. I usually do it in the food processor, but I love the whipped idea! I'm going to do that next time I make it. Thanks for the love!
ReplyDeleteI love shrimp!
ReplyDeleteI'd never heard of miso butter before! I'm intrigued as I'd never have though to mix it into butter but I bet it gives these shrimps a great taste.
ReplyDeleteAwesome! I love when I already have all the materials for a recipe I want to make. :)
ReplyDeleteSeriously so much flavor and yum packed into miso butter! I figured if I whipped it, it'd be easier to use as a spread on toast. :)
ReplyDeleteIt's great, isn't it? :)
ReplyDeleteIt certainly does! I'd never thought to make miso butter before seeing it on Sarah's blog either, and now I feel like I was missing out. :)
ReplyDeleteI've never heard of miso butter but I'm always looking for new ideas for the miso I have in the fridge. And yes, mine gets pushed to the back too and then I tend to forget about it. I don't think that will happen again if I can look forward to this dish. Love how quick it is too!
ReplyDeleteDefinitely not! My miso's stayed near the front ever since I tried this miso butter. :)
ReplyDeleteLove the flavors in this one.
ReplyDeleteGreat flavors and simple to make - what's not to like? :)
ReplyDeleteWhat a fascinating combination in this recipe. It looks really yummy! Thank you for sharing your post at the Over the Moon Link Party. See you at OTM #11!
ReplyDeleteWhat a great idea to make miso butter, it sounds delicious, especially when paired with shrimp! Thanks for sharing at What'd You Do This Weekend?!
ReplyDeleteIt's a bit of an unusual combination, but it really works! Thanks for stopping by. :)
ReplyDeleteWe really enjoyed it! Makes the already easy to make shrimp even easier. :)
ReplyDeleteVery interested in trying this! Thanks so much for sharing at Inspiration Thursday!
ReplyDeleteHope you get a chance to! So quick, easy, and tasty! :)
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