Easy Miso Shrimp Scampi

Ingredients

• 1 lb fresh (or thawed frozen) large shrimp, peeled & deveined
• Creole Cajun Seasoning– homemade or store-bought
• 4 tablespoons olive oil, divided
• 6 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 8 cloves of garlic, minced or pressed
• 1/2 teaspoon red pepper flakes- optional
• 1/2 cup dry white wine, such as sauvignon blanc
• 2 tablespoons fresh-squeezed lemon juice
• 1/2 cup chicken broth
• 2 tablespoons white miso paste
• 2 tablespoons fresh chopped flat-leaf parsley, divided
• For serving: crusty bread or cooked pasta- optional

Instructions

1. 1

   Pat the shrimp dry with paper towel. Transfer the shrimp into a medium bowl. Season the shrimp with Creole Cajun seasoning to personal preference. Then drizzle the shrimp with 2 tablespoons of olive oil. Toss the shrimp to evenly coat and let sit for at least 30 minutes to marinate.

2. 2

   In a large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer- careful not to overcrowd the pan, work in batches if needed. Cook the shrimp for 1 1/2 minutes on each side, until the flesh is pink and opaque. Then transfer all the sautéed shrimp to a clean plate and set aside while you make the miso scampi sauce. Note: at this stage, feel free to remove and discard the shrimp tails if still on- totally optional.

3. 3

   Add the butter and shallot into the skillet and sauté until the shallot becomes translucent and lightly caramelizes, about 2-3 minutes. Then add in the garlic, stirring often until fragrant, about 1 minute. Add the red pepper flakes (if using).

4. 4

   Pour the white wine and lemon juice into the skillet to deglaze, scraping up any bits collected along the bottom. Let this mixture come up to a gentle simmer, about 2-3 minutes.

5. 5

   Add the broth and stir in the miso paste. Continue cooking until the miso paste has fully incorporated in the sauce, stirring often, another 2-3 minutes. Then add the sautéed shrimp back into the pan along with any residual juices and 1 tablespoon of fresh chopped parsley. Gently toss to coat shrimp in sauce and cook for 1 more minute. Remove skillet from heat.

6. 6

   Garnish miso shrimp scampi with remaining 1 tablespoon fresh chopped parsley. Serve immediately with warm, crusty bread on the side, over rice, or toss well with cooked pasta (see notes below). Enjoy!