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Miso-Glazed Shrimp with Sesame Kale

Seared shrimp in a miso-ginger glaze served with sesame tamari sautéed kale.  
Difficulty: Easy
Time: 25 - 30 minutes
This dish is Gluten-Free
Calories: 276 Fat: 6g Carbs: 54g Protein: 21g

Kale is a heart winter green that has great texture and flavor.  It stands up nicely to strong flavors like the tamari and miso we use in this recipe.  It also adds a nice bite when only sautéed briefly. Miso is a Japanese seasoning made as a paste from fermented soybeans, salt and other ingredients. Its taste varies due to variations in added ingredients, but can be described as salty, sweet, earthy, fruity and savory. There are three different kinds of miso: red, white and mixed. This recipe uses a white miso or Shiromiso.

Ingredients
Miso Paste
Gulf coast shrimp
Ground ginger
Honey
Lime
Kale
Garlic
Sesame oil
Sesame seeds

Cooking terms for this recipe

Sear To cook the surface of meat very quickly with intense heat.
Miso Paste Is a traditional Japanese seasoning produced by fermenting soybeans.
Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.

What you need

Large sauté pan

Small mixing bowl

Cooking Instructions

Mise
Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Rinse and dry produce. Remove the rib from the kale* stack leaves and chiffonade into small strips. Mince garlic. Zest lime then cut in half and juice. Remove shrimp from pack, rinse with cool water and pat dry with paper towels.

Mix the sauce
Step 2: MAKE THE MISO GLAZE

In a small bowl, combine the white miso paste, honey, ground ginger, lime juice and a pinch of black pepper.

saute the kale
Step 3: SAUTÉ THE KALE

In a large sauté pan on medium high heat add 1 tsp. of oil. When hot add in the kale and garlic. Sauté for 2-3 minutes until the kale has just wilted. Turn heat to low and add in the tamari, sesame oil, and sesame seeds. Toss to coat then remove from the pan and set aside in a bowl, cover to keep warm.

glaze the shrimp
Step 4: SAUTÉ THE SHRIMP

In the same sauté pan that you sautéed the kale in, on medium high heat add 1 Tbsp. of oil. When hot add the shrimp and sear on each side for 2-3 minutes until opaque, pink, and firm. Turn heat to low and add the miso glaze and lime zest. Toss the shrimp in the miso glaze to coat well.

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Step 5: PLATE YOUR DISH

Place half of the sautéed kale in a bowl and top with half of the shrimp. Enjoy!

removing rib
Step 6: CHEF'S TIP: Removing center rib from kale

Hearty winter greens like kale and collards often have a tough fibrous stem that needs to be removed prior to cooking. You just need to cut the leaf off from each side of the stem then discard the stem.