Bring the Japanese pub-style experience to your table. Skewer shrimp and shishito peppers, and grill. Brush with a miso sake glaze featuring McCormick® Ginger throughout the cooking process to create sensational flavor, just like the classic dish served up at a local Izakaya.
20m
PREP TIME
35m
COOK TIME
84
CALORIES
11
INGREDIENTS
Bring the Japanese pub-style experience to your table. Skewer shrimp and shishito peppers, and grill. Brush with a miso sake glaze featuring McCormick® Ginger throughout the cooking process to create sensational flavor, just like the classic dish served up at a local Izakaya.
20m
PREP TIME
35m
COOK TIME
84
CALORIES
11
INGREDIENTS
Ingredients 12 (2 shrimp skewer) Servings
- Miso Sake Glaze
- 1/2 cup water
- 1/3 cup rice vinegar
- 1/4 cup firmly packed light brown sugar
- 1/4 cup mirin
- 1/4 cup sake
- 3 tablespoons white miso
- 1 teaspoon McCormick® Onion Powder
- 1/2 teaspoon McCormick® Ground Ginger
- Shrimp & Shishito Pepper Yakitori
- 1 pound extra-large (21 to 25 count) shrimp, peeled and deveined
- 25 small shishito peppers
- Six-inch bamboo skewers, soaked in water
INSTRUCTIONS
- 1 For the Glaze, mix all ingredients in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 25 to 30 minutes or until glaze is reduced to about 3/4 cup, stirring occasionally. Remove from heat.
- 2 For the Shrimp Yakitori, alternately thread 1 each shrimp and shishito pepper onto each bamboo skewer. Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink and peppers are blistered, brushing evenly with glaze while cooking. Brush grilled skewers with any remaining glaze, just before serving.
NUTRITION INFORMATION
(per Serving)
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