March 18, 2015

Browned Butter Shrimp and Romaine Salad with Miso Dressing

Sooooo…

Everybody is all like “it’s Spring!”. And I’m just over here with snow (we officially broke the record this weekend!) and icebergs. Oh and I got caught in a hail storm yesterday. Yup.

Speaking of icebergs, did you see this little adorable furball that floated by me on Sunday morning? GAH. I almost died from cuteness overload. It was too much to handle.

Anyways. Even though the out-of-doors is still looking and feeling much more like winter than like summer, my body has started craving warm weather foods. Salads and grilled meats and fruity cocktails. I want them ALL! I’m ready to put casseroles on the shelf for the next 6 months. Anyone else feeling this way?

One food that I always associate with summer is shrimp. And every time I make shrimp I say to myself “why don’t I make this more often?”. Because it’s so stupidly easy. It takes only a couple of minutes to cook up. And it’s a great way to transform a simple salad into more of a main meal.

To keep things extra easy, I always buy raw shrimp that is all ready peeled and deveined. Sometimes I buy the shrimp with the tails still on (it does look much prettier if you’re going for presentation points). But sometimes not. It all depends on what looks good or what they happen to have that day.

The star of this salad though is really the dressing. Which is saying a lot because BROWNED BUTTER. That’s usually a homerun. But I have to admit, it’s this miso dressing that I want to drink through a straw for the rest of my life. Can’t stop, won’t stop. If you haven’t bought miso paste before, it’s usually in the refrigerated section of the produce aisle (next to the tofu). And if you are gluten intolerant, make sure to check the labels because not all brands of miso paste are gluten free.

Oh and a shout out to my talented friend Emily who made me this beautiful bowl!

Cheers,

Liz

Browned Butter Shrimp and Romaine Salad with Miso Dressing

Serves 2

Ingredients

• For the Miso Dressing
• 2 tablespoons fresh lime juice
• 2 tablespoons maple syrup
• 2 tablespoons canola or vegetable oil
• 1/2 tablespoon sesame oil
• 1 tablespoon mirin (you could also use rice wine vinegar)
• 1 tablespoon white miso paste
• 1-inch piece fresh ginger, peeled
• 2 garlic cloves

• For the Salad
• 1/2 lb raw, peeled and deveined shrimp
• 2 tablespoons butter
• 1/4 tsp. salt
• 1/4 tsp. red pepper flakes
• 2 hearts of romaine, leaves separated
• 1/2 cup thinly sliced cucumber
• 1 avocado

Instructions

1. Make the dressing. Add all of the ingredients to the bowl of your food processor with the blade attachment. Process until smooth. Set aside.
2. Cook the shrimp. Rinse the shrimp and them pat them dry with a paper towel. Heat the butter in a large skillet over medium-high heat. Once the butter begins to brown and starts to smell nutty, add the shrimp in a single layer. Sprinkle the salt and red pepper flakes over the shrimp. Cook the shrimp for about 1-2 minutes on each side, until they are no longer transparent and have started to develop a golden crust on the outside. Remove from the heat and set aside.
3. Assemble the salads. Divide the romaine leaves and cucumber slices evenly between two bowls or plates. Cut the avocado in half, removing and discarding the seed. Scope the avocado flesh from the peel, then slice the flesh. Divide the avocado between the two bowls. Add the cooked shrimp. Drizzle with the miso dressing. Serve immediately.

3.1

https://www.floatingkitchen.net/browned-butter-shrimp-and-romaine-salad-with-miso-dressing/