Equipment
Ingredients
Couscous and Lemony Dressing
- 200 g pearl couscous, dry
- 300 ml water
- 30 ml lemon juice, freshly squeezed
- 45 ml extra virgin olive oil
- salt
Miso-Butter Shrimp and Corn
- 300 g raw shrimp, peeled, deveined, tails removed
- 150 g corn kernels, freshly cut from the cob
- 40 g unsalted butter, cut into cubes
- 25 g white miso paste
- 1 garlic, minced
Finishing
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Bring the water to a boil in a medium saucepan over medium-high heat. Add the pearl couscous, reduce heat to low, cover, and simmer until the liquid is absorbed and the couscous is tender, about 10 minutes.
Transfer the cooked couscous to a large mixing bowl. Whisk the lemon juice, extra virgin olive oil, and a pinch of salt together in a small bowl, then pour over the warm couscous. Stir gently to coat, then set aside to cool slightly.
In a large skillet, melt the butter over medium heat. Add the minced garlic and white miso paste, whisking constantly until the miso breaks down and emulsifies smoothly into the melted butter.
Add the fresh corn kernels to the skillet. Sauté until the corn turns bright yellow and becomes just tender, about 3 minutes.
Add the shrimp to the skillet in a single layer. Cook until the shrimp turn pink, curl slightly, and become opaque throughout, reaching an internal temperature of 74 degrees C or 165 degrees F. This should take about 2 to 3 minutes per side.
Scrape the entire contents of the skillet, including the shrimp, corn, and all the residual miso-butter pan sauce, directly into the bowl with the lemony couscous. Toss well to combine.
Fold in the chopped cilantro. Taste the salad and adjust seasoning with additional salt or a squeeze of lemon juice if desired. Serve warm or allow to cool to room temperature.
Chef's Notes
- Dressing the pearl couscous while it is still warm is crucial. The heated pasta structure absorbs the lemon and olive oil deep into the pearl, seasoning it internally rather than just coating the exterior.
- Miso is rich in natural sugars and amino acids, meaning it will burn quickly if left unattended. Keep the heat strictly at medium and keep the mixture moving in the pan.
- If raw corn is unavailable, high-quality frozen sweet corn can be substituted. Ensure it is fully thawed and patted dry to prevent excess water from breaking your miso-butter emulsion.
- For a deeper flavor profile, allow the butter to brown slightly before adding the miso and garlic. The nutty notes of brown butter perfectly complement the fermented complexity of white miso.
Storage
Refrigerator: 3 days — Store in an airtight container. The butter may congeal slightly; let sit at room temperature for 15 minutes before serving.
