Miso Butter Roasted Shrimp

*This post was made in partnership with Harken Wines. All opinions are my own.

Truth time: Chardonnay is rarely my first choice. But Harken Chardonnay? I’m happy to report that it is DELICIOUS. Turns out, when you do it the right way, those traditional buttery, oaky flavors can be wonderful. Especially with a little tropical fruit/pear flavor mixed in there.

This recipe is 100% inspired by Harken Chardonnay. I wanted something buttery, a little sweet, a little salty, and perfect for serving as a cozy winter appetizer. Honestly, this Miso Butter Roasted Shrimp would be perfect anytime of year…so I guess I was a bit of an over achiever!

What makes this recipe special?

Roasted shrimp is nothing new, but when you toss it with honey sweetened miso butter it becomes something truly special. The flavors are mild but not boring and (bonus!) this is a great use for miso sitting in the back of your fridge without a purpose. Crusty bread is optional but not really to sop up any and all juices!

What makes harken special?

Harken Chardonnay is made thoughtfully and with great care. This is always something that, to me, sets a product apart from the rest. The pride they feel for this California chardonnay is palpable and without question will make you love their wine even more. The winemaker hand stirred the wine over the course of its 8 month barrel aging process (barrels made of both American and French oak) to achieve the perfect mouthfeel and flavor. The end result? A wine that is beautiful balanced with butter, oak, tropical fruit, and Bosc pear. Imagine it this way: the flavors move from smooth and rich to light and fresh. PERFECTION.

Miso Butter Roasted Shrimp and Harken Chardonnay are truly a perfect match. Ready for the recipe? Here we go…

notes:

• When I say jumbo shrimp, I mean it. You want the big guys! If they are small, you’ll want to reduct cooking time so they don’t get tough.

• White miso works best here, but you can also use a mild red miso. Stay away from really dark miso as that tends to have more aggressive flavor that won’t pair as well with the Chardonnay.

• Keep your garlic cloves whole! You want just a hint of garlic flavor…nothing overwhelming.

Miso Butter Roasted Shrimp

Makes 4 Appetizer Sized Servings

• 1lb jumbo shrimp, shelled and deveined, tails on

• 2 cloves garlic

• 5 tablespoons unsalted butter

• 1 tablespoon white miso paste

• 2 teaspoons honey

• 1/4 cup Harken Chardonnay

• pinch of red pepper flakes

• handful of fresh, flat leaf parsley, chopped

• 2 tablespoons olive oil

• 1 baguette

1. Preheat the oven to 450°F.

2. Place a large, oven proof skillet over medium heat. Add the 4 tablespoons (save 1 tablespoon for later) of the butter and melt completely. Pour all but about a teaspoon of the butter into a heatproof bowl. Add the miso paste and honey to the bowl and let it sit for 2-3 minutes. Whisk carefully until the miso is incorporated into the butter. Set aside.

3. Increase the heat under the skillet to high. Add the shrimp in a single layer and let it cook for 1-2 minutes. Flip the shrimp and add the chardonnay. Let the chardonnay simmer and cook down for about 2 minutes. Add the miso butter and toss to combine.

4. Transfer the skillet to the oven and roast for 3-4 minutes.

5. Remove the skillet from the oven and turn on the broiler.

6. Cut the baguette in half lengthwise and then in smaller sections. Place the bread on a pan and brush with the olive oil. Put it under the broiler for a couple minutes until toasted.

7. Toss the shrimp with one last tablespoon of butter, sprinkle with the red pepper flakes and parsley. Serve with the bread and a glass of Harken Chardonnay!