This is a winning recipe that doubles as a quick, low-FODMAP weeknight entree and or as a sophisticated main course for company. Either way, you'll want to slather this addicting sauce on everything. The Miso Chile Butter is equally delicious on broiled lobster when you’re feeling fancy, as it is on chicken. Serve over brown rice with stir-fried vegetables on the side.
Makes 1 lb shrimp (about 4 servings)
1 lb. cleaned and deveined wild shrimp (16 – 20/lb.)
4 tablespoons organic butter
1 tablespoon white miso paste (also known as shiro miso)
½ - 1 teaspoon of Sriacha* or ¼ - ½ teaspoon cayenne pepper
*Note: Sriacha is a hot chile sauce made with garlic that hails from Thailand. The little amount in this recipe does not affect me but if you are highly sensitive to garlic, use cayenne pepper.
1. Preheat oven to broil.
2. Pat shrimp dry and place on an oiled cookie sheet.
3. Melt butter in the microwave or in a small saucepan.
4. Add miso paste and Sriacha or cayenne pepper to taste. Stir to combine.
5. Baste shrimp with half of the miso chile butter. Reserving the remaining amount for serving.
6. Broil for 6 – 8 minutes, until shrimp are cooked through.
7. Drizzle remaining miso chile butter on top of shrimp and serve.