Ginger Miso And Lime Shrimp.
I’m always happy eating ginger miso grilled seafood with garlicky mayonnaise, but sometimes it’s good to ring the changes.
You can also try this sauce, sometimes called romesco, which originated in Catalonia in Spain, and is a blend of roasted peppers, tomatoes, nuts, vinegar and olive oil.
You can use it straight away but it is better to let it sleep a night in the fridge for the flavours to develop.
Here is another healthy recipe to add to your list this coming new year.
INGREDIENTS FOR 4 SERVINGS.
1 1/2 lbs large shrimp, peeled and deveined.
2 tbsp coconut oil, melted or olive or avocado oil.
1/2 tsp ground ginger
2-3 fresh garlic cloves, minced
1 tbsp light miso paste
Zest from 1 small fresh lime
2 tbsp freshly squeezed lime juice
Tiny pinch of sea salt and white pepper, about 1/8 tsp each.
1 fresh lime, sliced into wedges
2 cups wild or brown rice or quinoa.
In a large bowl, add oil, ground ginger, garlic, miso and lime juice and zest, sea salt and white pepper. Whisking everything to combine well.
Add your shrimps into this sauce and gently toss, until they are evenly and really coated.
Heat a large skillet over medium-high heat.
Add shrimp and all the sauce, as shown above, cook until slightly charred and opaque, about 2 minutes on each side.
Serve shrimps with cooked wild, brown rice or quinoa and fresh lime wedges.
Sprinkle with sesame seeds and enjoy.