Miso, ginger, and cayenne combine to give this shrimp dish a bright, savory flavor with a punch of heat. Keep it quick and serve it with some sautéed watercress and bok choy.
Love how quick and easy this is. I thought it had a lot of flavor. Served with sautéed bok choy and watercress.
A flavorful paste, however, I felt the shrimp was not strong enough to hold up to the flavor of the paste. I substituted a tablespoon of lemon juice for the water that is referenced in the recipe. I made this with Jasmine rice and sauteed spinach. I ended up sauteing the spinach in the same grill pan I used to cook the shrimp and found that flavor profile much more satisfying. The recipe was quick and easy enough. I did not use the mini-chop, a fine mince with the knife and stir. I will try again with a different piece of seafood or meat. May also consider a thick cut egg plant.
Nothing special and not worth the effort.
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