Miso Shrimpo Po' Boys -- Summer Sophistication
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 T lime juice
  • 2 T yellow miso
  • 1 T grated fresh ginger
  • 1 garlic clove, minced
  • 1.5 tsp brown sugar
  • 1 lb shrimp, peeled and deveined, tails removed
  • 3 scallions, cut into 1.5 inch lengths
  • 12 oz. shredded cabbage
  • ½ c. chopped water chestnuts
  • ¼ c. chopped cilantro leaves
  • 1 carrot, peeled and shredded or julienned
  • ½ c. mayonnaise
  • 1 T Sriracha
  • 4 ciabatta rolls
  1. If you're using bamboo skewers, soak them in water for at least 15 minutes before you want to cook the shrimp. Metal skewers don't need this.
  2. Combine lime juice, miso, ginger, garlic, brown sugar in a bowl, and stir to combine. Toss the shrimp thoroughly in the miso mixture. (You can let the shrimp sit in the miso mixture in the refrigerator).
  3. Thread the shrimp and the scallions on the skewers.
  4. Grill over medium high heat until the shrimp are pink and firm -- about 2 minutes per side.
  5. In a large bowl, combine the cabbage, carrot, water chestnuts and cilantro. Remove the grilled shrimp and scallions from the skewers, roughly chop both the shrimp and the scallions, and add to the vegetable mixture. Add the mayonnaise and sriracha and stir until thoroughly combined.
Adapted (slightly) from Food and Wine When I make this for the family I pull out some of the shrimp and slaw mix for the Nuni (who is in an anti-spicy food phase) before I add the Sriracha. This is a very family-friendly dish, which takes very little time to put together, particularly if you use pre-shredded cabbage (which I always do.)
Recipe by The Domestic Front at http://www.thedomesticfront.com/miso-shrimpo-po-boys-summer-sophistication/