Spicy Miso Shrimp

Spicy Miso Shrimp

Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

Dad will love these Spicy Miso Shrimp! They are so simple to make and are laced with garlic, ginger and that wonderful umami flavour that miso brings. They’re the perfect nibble between sips of cold beer on a day that’s meant for him. 

Ingredients for Spicy Miso Shrimp on a dark wooden board.
Raw shrimp piled high in a small metal dish in preparation for Spicy Miso Shrimp.

What is miso?

In the simplest term, miso is a fermented soybean paste. Along with the soybeans, the type of miso is dependent on the other ingredients and the fermentation process used. Although miso is generally made from soybeans it can also be made from a combination of other ingredients such as rice, barley, rye and even chickpeas these days. Miso is generally available in white, red or mixed with red being darker and heavier in flavour. Miso is great in soups, sauces and marinades to name a few.

Here is a great post from The Spruce Eats on miso and some of its great uses.

Panfried Spicy Miso Shrimp in a cast iron skillet.
Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

Want more food that dad will love on Father’s Day?

 

Catalina WIngs

Crispy Chicken Sliders with Wasabi Slaw

Bacon Jam Mozza Burger

 

Spicy Miso Shrimp stacked high and skewered by a seafood fork.

Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
Spicy Miso Shrimp
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
4-6 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
4-6 minutes
Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
Spicy Miso Shrimp
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
4-6 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
4-6 minutes
Ingredients
Servings: people
Instructions
  1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
  2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
  3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
Recipe Notes

If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.

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Bacon Jam Mozza Burger

Bacon Jam Mozza Burger

Did someone say bacon? Yes indeed, and you won’t want to let Father’s Day go by without firing up the grill for this amazing Bacon Jam Mozza Burger. Thick ground beef chuck patties topped with mozzarella and plenty of sweet and smoky bacon jam. Trust me, dad will be happy!

So let’s talk meat shall we?  Even though the bacon jam in this recipe makes a statement, it’s the beef that’s gonna make or break your burger experience. We’ve all eaten the pre made frozen hamburger patties and we’ve all made hamburgers from regular ground beef, but let me tell you, there’s a better way to go.  

Ground chuck my friends is the meat of choice for your beef burger.  Specifically, ground  chuck with a 20% fat ratio. This is a highly recommended ratio because it lends to a nice juicy burger without being overly fatty, which isn’t required with ground chuck because you can cook it to your liking of medium, medium rare…..not the well cooked mandatory standard for frozen patties or burgers made from regular ground beef that need to be cooked to a minimum of 160℉ for food safe reasons. Most butcher shops will carry ground chuck or will be super happy to grind it for you.  Even in my small community, where it is hard to find fresh bean sprouts, I was able to source ground chuck at Sylvan Quality Meats.  A simple call ahead landed me several pounds of ground chuck at an 80/20 ratio, neatly packed in 1 pound pouches.   

So back to the burger….probably the two most significant differences between burgers made with ground beef and those made with ground chuck is flavour and tenderness.  Ground chuck yields a beefier taste and is tender due to the fat ratio and the fact that you can cook it similar to a steak, medium rare, medium etc.  This ability to serve the burger with a little pink in the centre lends to a more tender burger.   You could say beef steak rules apply in this case.  Plus, there’s no filler, additives, or excess salt, just good quality beef with tasty toppings.  What’s not to love about that? Enjoy!

Recipe source for Bacon Jam Mozza Burger has been inspired by: Epicurious Whiskey Bacon Jam

Bacon Jam Mozza Burger
Print Recipe
    Servings Prep Time
    4 people 30 minutes
    Cook Time Passive Time
    60 minutes 3 minutes
    Servings Prep Time
    4 people 30 minutes
    Cook Time Passive Time
    60 minutes 3 minutes
    Bacon Jam Mozza Burger
    Print Recipe
      Servings Prep Time
      4 people 30 minutes
      Cook Time Passive Time
      60 minutes 3 minutes
      Servings Prep Time
      4 people 30 minutes
      Cook Time Passive Time
      60 minutes 3 minutes
      Ingredients
      Bacon Jam
      Servings: people
      Instructions
      Bacon Jam
      1. Chop bacon into 1/4" dice. Heat a large sauce pot or dutch oven over medium high heat. Add diced bacon and cook uncovered until crisp and rendered, stirring often. Scoop out bacon onto a paper towel lined plate, leaving behind approximately 2 tbsp of bacon fat.
      2. Reduce heat to medium and add chopped onion. Cook uncovered until softened and starting to caramelize, approximately 10 minutes. Add garlic and continue to cook for 1-2 minutes, stirring occasionally. Add remaining ingredients including cooked bacon and heat to a simmer. Reduce heat and cook for approximately 30 minutes until mixture is "jammy"
      3. Remove from heat and allow to cool slightly. If you like a chunkier texture, serve bacon jam as is. If you prefer a jammier texture, add 1/2 the bacon jam to a food processor and pulse several times to break down bacon. Stir together with unprocessed half and serve. Yields an approximate 1 1/4 cups of bacon jam and will keep refrigerated in a sealed container for up to one week. Rewarm gently prior to use once it has been chilled.
      Burgers
      1. Preheat grill to medium high.
      2. Line a baking sheet with parchment. Weight ground chuck into 6 ounce portions. Form each portion into 4 1/2"-4 3/4"patties using a press or your hands, making sure not to overwork the meat. Using your thumb, make an indent in the centre of each pattie. Place formed patties onto parchment lined tray and lightly brush both sides with oil. Sprinkle both sides generously with kosher salt and cracked black pepper.
      3. Place patties onto grill and cook for approximately 4-5 minutes per side for medium or 140-145℉. Flip patties only once. Remove from heat onto a plate and top with cheese. Cover loosely with foil and allow to rest for about 3 minutes, giving the meat time to rest and the cheese time to melt.
      4. While burgers are resting, toast buns and warm bacon jam. Assemble burgers with bacon jam and other toppings as desired and serve immediately.