Shrimp Miso Satay

Simple, light and an insanely delicious bold fusion of flavors served with a luscious, umami-packed satay sauce.

Ingredients

• Shrimp, raw and deveined  ·  1 pound 
• cloves Garlic, minced  ·  4 
• Herbie's Satay Spice Blend  ·  2 tablespoons 
• Shallots, minced  ·  1/2 cup 
• Lemongrass, 6 inches long  ·  1 stalk 
• White Miso Paste  ·  1 tablespoon 
• Coconut Milk  ·  1 cup 
• Fish Sauce  ·  1 teaspoon 
• Brown Sugar  ·  1 tablespoon 
• Lime, juiced  ·  1 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 
• Thai Basil, finely chopped  ·  2 tablespoons 
• Cilantro, finely chopped  ·  2 tablespoons 

Instructions

1. In a medium bowl combine the shrimp, 1 tablespoon Herbie's Satay Spice Blend, and 1/2 the amount of chopped garlic, the rest you can save for later. Mix the shrimp thoroughly with ingredients.
2. In a medium size sauté pan or skillet over medium high heat add 2 tablespoon of Williamson Wines Extra Virgin Olive Oil and swirl to coat the bottom of the pan. Place the shrimp in the hot oil, season with salt & pepper and cook for 2 minutes on each side until opaque in color and no longer translucent.
3. Once the shrimp is cooked, remove them from the pan and set aside on a plate.
4. To bruise your lemongrass, cut the stalk lengthwise about halfway through the stalk but not all the way through.
5. Then place on a wooden board and hit the lemongrass with the back of your chef's knife. This will help release the flavor.
6. In the same pan over medium heat add the bruised lemongrass, chopped shallots and garlic. Season with a pinch of salt & pepper then sauté for 1 minute.
7. Add the white miso paste and 1 tablespoon of Herbie's Satay Spice Blend and cook for 30 seconds.
8. Add the coconut milk and simmer for 3-4 minutes.
9. After 3-4 minutes add the cooked shrimp back to the pan with the sauce and marry all of the flavors together.
10. To finish the sauce, add brown sugar, fish sauce, and lime juice. Simmer for 2 more minutes and enjoy!

Jenny's Tip: - Finish with a squeeze of lime and garnish with Cilantro and Thai Basil.