I started off with a giant shrimp a out .55 of a lb.
2 TB. Utter melted
1-1/2 TB of miso paste
Fleur de sel to season the shrimp with.
Cut the shrimp from head to tail in the back. Split the body open and season the shrimp with fleur de sel.
Generously pour the butter miso mixture (make sure you incorporate the miso with butter well) on too if the entire shrimp. Broil in LI setting for about 6-7 minutes. Remove to cool off.
Don't overcooked the shrimp.
I served this with Padron peppers sautes in olive oil and seasoned with Fleur de Sel.
I happen to have left over crab fries rice, so here, you see it served with it.
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