Miso-Butter Shrimp with Stir-Fried Vegetables

Miso-Butter Shrimp

with Stir-Fried Vegetables

35 MIN
2 Servings
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From the Test Kitchen

This flavorful dish features plump shrimp served over a trio of bok choy, mushrooms, and carrots—all topped with a silky, umami-rich pan sauce of sweet miso paste, butter, and demi-glace.
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Dietary Information

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Miso-Butter Shrimp with Stir-Fried Vegetables
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 Tbsp Sweet White Miso Paste
  • 10 oz Baby Bok Choy
  • 2 Tbsps Butter
  • 4 oz Mushrooms
  • 6 oz Carrots
  • 2 cloves Garlic
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Vegetable Demi-Glace
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Honey
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
How To: Peel a Carrot
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the sauce
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. 

Cook the vegetables
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 in an even layer; 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 thoroughly combined. Turn off the heat; stir in the chopped bok choy leaves until wilted. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the shrimp
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. 

Finish the sauce & serve your dish
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! 

Tips from Home Chefs

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Miso-Butter Shrimp

Prepare the ingredients & start the sauce
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 in an even layer; 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 thoroughly combined. Turn off the heat; stir in the chopped bok choy leaves until wilted. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the vegetables
Cook the shrimp
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! 

Finish the sauce & serve your dish
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