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Seared Miso-Sesame Shrimp and Asparagus<\/p>\nSeared Miso-Sesame Shrimp and Asparagus<\/p>\n
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3 T. white or yellow miso<\/p>\n
2 T. toasted sesame oil<\/p>\n
1 T. grated fresh ginger<\/p>\n
2 tsp. honey<\/p>\n
Freshly ground black pepper<\/p>\n
1\u00bd pounds shrimp, peeled and deveined<\/p>\n
2 T. extra-virgin olive oil<\/p>\n
1 pound asparagus, trimmed<\/p>\n
Kosher salt<\/p>\n
2 garlic cloves, finely grated or minced<\/p>\n
Lime wedges, for serving<\/p>\n
2 scallions, thinly sliced, for serving<\/p>\n
Sesame seeds, for serving<\/p>\n
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In a large bowl, stir together the miso, sesame oil, ginger, honey, \u00bc tsp. pepper, and the shrimp. Let it sit while you prepare the asparagus. In a 12-inch skillet, heat the olive oil over medium-high heat. Add the asparagus, sprinkle lightly with salt and generously with pepper, cover the pot, and cook, shaking the pan occasionally, until it is bright green but still firm, 3 to 4 minutes. Transfer the asparagus to a serving platter. Add the shrimp and its marinade to the pan and cook until the shrimp is pink and tails curl in, about 5 minutes, flipping halfway through. Stir in the garlic and more pepper during the last minute, letting it become fragrant, then squeeze a lime wedge over the top. Taste and add a little salt, if needed. Transfer the shrimp to the platter with the asparagus and toss well. Serve topped with scallions and sesame seeds, with more lime wedges on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"
Seared Miso-Sesame Shrimp and Asparagus 3 T. white or yellow miso 2 T. toasted sesame oil 1 T. grated fresh ginger 2 tsp. honey Freshly ground black pepper 1\u00bd pounds shrimp, peeled and deveined 2 T. extra-virgin olive oil 1 pound asparagus, trimmed Kosher salt 2 garlic cloves, finely grated or minced Lime wedges, for serving 2 scallions, thinly sliced, for serving Sesame seeds, for serving In a large bowl, stir together the miso, sesame oil, ginger, honey,…<\/p>\n