Spicy Shrimp

This is a simple preparation of pan-fried spicy shrimp, so I’ll go over just a few of the interesting steps — namely the marinade and the frying preparation.

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Marinade:
2 jalapeno peppers, roasted whole then seeds removed
1 shallot, roasted whole then coarsely chopped
garlic cloves (to taste), coarsely chopped
2 tablespoons miso paste
salt & pepper, to taste
lemon juice from 1 lemon
equal parts soy sauce & brown sugar, about 2-4 tablespoons each
basil leaves, finely chopped, approximately 1/4 cup

This was for a pound of large shrimp, deveined with tails remaining, and by the way the tails are edible.  By that I mean, I should have made more shrimp because I found myself eating the tails.  I roasted the jalapeno peppers for 30 minutes to remove some of their bite, and I had a leftover roasted shallot from another recipe, so I threw that in as well.  I use a lot of garlic (4-6 cloves), but your mileage may vary.  For the miso paste, I would taste it and see what your tolerance level is.  Again, mine is high, so I used at least 2 tablespoons.  Be careful with the lemon juice; you’re going to be marinating for only 1-2 hours, but you still don’t want to run the risk of cevichization.  I used one lemon.  Increase if you’re marinading more shrimp, obviously.  The soy sauce and salt might seem like overkill, but I usually like to include both in recipes for a balance.  Lastly, the brown sugar is there to of course impart sweetness and color onto what is otherwise a fairly potent marinade.  I used about equal parts sugar and miso paste.  Lastly, I threw in a couple bunches of fresh chopped basil leaves for good measure.

So after this marinates for just under 2 hours, I spread out white flour onto a wide plate and then dusted it with a heaping of corn starch (perhaps 2 tablespoons worth).  The flour is obviously there for the crust, and the starch helps keep it all together.  I chose not to season the flour mixture because the underlying shrimp is already covered in so many other flavors.  Plus, I slow-cooked (at as low a temperature as my shitty gas stove could muster) the half olive oil, half vegetable oil with a dozen or so cloves of garlic.  So, what I’m getting at is there’s no shortage of flavor here.  If anything, I would have left out the shallot and probably the garlic from the marinade.

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3 thoughts on “Spicy Shrimp

  1. […] because the point was to incorporate both the usual flavors of a roasted chicken with those you’d expect from a miso dish.  To me “miso-roasted” would be something that involves basically […]

  2. pjrw says:

    I was so excited to make your shrimp recipe until mid-mise-en-scene, burrowing in the back of my pantry shelf, I couldn’t find the miso that I totally recall buying at Big Lots about a year or so ago. I did, however, discover something labeled “peanut satay sauce,” which I grabbed. I’m sure that you’re wondering why I would substitute that for miso. No Alton Brown reason comes to mind–just that I bought both at Big Lots.

    Anyway, the shrimp turned out great–really delicious. We could have eaten far more. Thanks for your inspiration.

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