Okay, I'll shut up about the crap date from two nights ago. I really can't even handle it. My friend Caren from Huntington Beach and I firmly believed that I would finally meet well-dressed Renaissance men here in D.C. and finally be freed of the party goers who only read US Weekly. Welcome to the land of glorified band geeks. The "Kennedys" just aren't here, C-Dub.
At least there's the cooking!
- 5-6 large shrimp, peeled and deveined
- 1 small zucchini, cut into ½-in. pieces
- 1 lemon, zested and juiced
- 2 T. butter, melted
- 2 T. miso
- pinch of red pepper flakes
- a few turns of the pan of white wine
- 2 lemon wedges for garnish
- olive oil
Combine the butter, miso, and lemon zest and juice. Set aside.
In a small skillet heat 1 T. of olive oil. Add the red pepper flakes. Add the zucchini, season with salt, and let the pieces cook for 4-5 minutes. Add the miso butter and white wine. Whisk to dissolve the miso. Season the shrimp with salt and pepper and add them to the skillet. Cook for approximately 2 minutes per side, flipping the shrimp as soon as they start to turn pink and curl up slightly.
Plate the shrimp and zucchini. Garnish with the lemon wedges. Serve with bread. I promise you’ll want to mop up all of the sauce and will probably end up miso-obsessed for weeks.