Blistered Shishito Pepper and Shrimp with Miso Glaze

Shrimp and Shishito peppers are perfect small plate appetizers for many social activities where finger food is ideal. Serving in a large platter makes for easy presentation on a buffet. Shishito peppers are a low heat pepper pepper option for those sensitive to heat. Miso ups the flavor and umami to balance the dish.

This dish is prepared in a cast iron pan for those who do not have access to an outdoor grill.

12 Shrimp size 16-20 or larger*

12 Shishito Peppers

2 Tablespoons Canola Oil

2 teaspoons Flake Salt**

Miso Glaze

¼ cup Water 

3 Tablespoons Rice Vinegar

¼ cup Brown Sugar

¼ cup Mirin

¼ cup Sake

2 Tablespoons Red Miso Paste

Fresh Ginger about 1’ long

For the miso glaze:

Peel the ginger using a potato peeler. Using the fine side of a box grater or micro plane, zest the fresh ginger until you have about 1 teaspoon. 

Place all ingredients for the miso glaze into a small saucepan and whisk until combined.

Simmer over medium heat until thickened.

For the peppers and shrimp:

Using a cast iron or heavy gauge fry pan, heat until you can feel intense heat radiating from the surface. Toss the shishito peppers with a small amount of oil until they are lightly coated. Sprinkle with 1 teaspoon of salt. Add the peppers to the dry fry pan. Allow the pepper to blister on each side. Remove from pan. Place in a 170° Fahrenheit oven to keep warm.

Place the shrimp on a paper towel and dab off all water from the surface. Place in a bowl and add 1 Tablespoon of oil. Sprinkle with 1 teaspoon of salt. Add the shrimp to the hot, unoiled fry pan. Once you see pink forming on the side that is in contact with the fry pan, flip. If your shrimp stick, they are not ready to flip. They will release from the pan when they are ready. Patience is key. Remove when both sides are cooked. 

Place the shrimp and peppers on skewers and coat with the miso glaze.

*What does the numbers on my shrimp package mean? Shrimp are graded by size, which can range from 400 per pound to 8 per pound. Shrimp are sold in counts per pound. For example, shrimp marketed as “16-20 count” means that there is an average of 16 to 20 pieces of shrimp per pound.

*It is recommended in this recipe to use flake salt, like kosher or arashio. The large, flat crystals of salt will stick to the oiled surface of the shrimp and peppers.