Grill Pan Miso Shrimp & Quick Kimchi


Miso Butter Shrimp

“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.” ~P. J. O’Rourke

A quick shrimp dish is just what I craved after several weeks with without eating any seafood or at least the calamari that I ate in the middle of the country wasn’t very good and not worth mentioning in a good way.

While we consider how many pounds to order to stock the freezer with for the winter I decided to have some of last October’s haul of 35 or so pounds (I only have 4 pounds left) so it is time to order.

I made a quick version of David Chang’s kimchi to sauté with the shrimp in a yummy blend of miso, butter and a touch of avocado and sesame oils. Sprinkled with Japanese pepper, * optional Furikake Nori-Tama and then grilled in a super hot grill pan.

Perfect shrimp sauté with a nice bowl of seasoned sticky rice and I loved the sautéed kimchi.

Miso Butter Shrimp with Kim Chi

Quick Kimchi adapted from David Chang

  • 1 whole large English cumber or 6 Kirby cucumbers, halved lengthwise and cut into 1/2-inch spears or slice as I did
  • 1 1/2 teaspoons salt
  • 2 1/2 tablespoons sugar
  • 1 1/2 teaspoons Korean red chile flakes or 2 teaspoons crushed red pepper
  • 1-3/4 piece of fresh ginger, thinly sliced
  • 2-3 garlic cloves, thinly sliced
  • 1-1-1/2 tablespoon Asian fish sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dried shrimp (optional), minced I didn’t have the shrimp this time
  • 1 medium carrot and 3 scallions, thinly sliced into 2-inch match sticks
  • ¼ of a small red cabbage thinly sliced
  • ¼ small green cabbage thinly sliced
  • ¼ small red onion, thinly sliced

Quick Kimchi for Miso Shrimp

In a colander, toss the cucumbers with 1/4 teaspoon of the salt and 1/2 tablespoon of the sugar and let stand for 10 minutes.

In a bowl, mix the remaining 1 1/4 teaspoons of salt and 2 tablespoons of sugar with the chile flakes, ginger, garlic, fish sauce, soy sauce and dried shrimp. Toss in the carrot, scallion, onion and cucumbers. Arrange the cucumbers in a shallow dish, spooning the shredded vegetables and liquid on top. Let stand for 15 minutes, turning once or twice and then serve.