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Miso-Butter Shrimp
with Stir-Fried Vegetables
35 MIN
2 Servings
From the Test Kitchen
This flavorful Asian dish features plump shrimp served over a colorful bed of bok choy, mushrooms, and carrots—all topped with a silky, umami-rich pan sauce of sweet miso paste, butter, and demi-glace.
CLICK FOR RECIPE CARD
Dietary Information
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories360 Cals (est.)
fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
-
10 oz Baby Bok Choy
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4 oz Mushrooms
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6 oz Carrots
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2 cloves Garlic
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2 Tbsps Butter
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1 Tbsp Sweet White Miso Paste
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1 Tbsp Rice Vinegar
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2 Tbsps Vegetable Demi-Glace
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1 Tbsp Honey
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¼ tsp Crushed Red Pepper Flakes
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1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the sauce
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots; halve lengthwise, then thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Combine the sliced carrots and chopped bok choy stems in a bowl. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the vinegar and honey (kneading the packet before opening). To make the sauce, in a separate bowl, whisk together the miso paste, demi-glace, and 2 tablespoons of water until smooth.
2
Cook the vegetables
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared carrots and bok choy stems; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar-honey mixture. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the chopped bok choy leaves. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
3
Cook the shrimp
Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Finish the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Serve the cooked vegetables topped with the cooked shrimp and finished sauce. Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients & start the sauce
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots; halve lengthwise, then thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Combine the sliced carrots and chopped bok choy stems in a bowl. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the vinegar and honey (kneading the packet before opening). To make the sauce, in a separate bowl, whisk together the miso paste, demi-glace, and 2 tablespoons of water until smooth.
2
Cook the vegetables
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared carrots and bok choy stems; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar-honey mixture. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the chopped bok choy leaves. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
3
Cook the shrimp
Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Finish the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Serve the cooked vegetables topped with the cooked shrimp and finished sauce. Garnish with the sesame seeds. Enjoy!
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