Miso-Sesame Shrimp Stir-Fry
Stir-fry shrimp and vegetables on the grill using our steel grill fry pan. The perforated pan is perfect for cooking small ingredients that would normally slip through the grill grates and allows the smoke to permeate the food inside.
- 1 1/4 lb. large shrimp, peeled and deveined
- 1 cup miso-sesame grilling sauce
- 6 oz. shiitake mushrooms, stemmed
- 2 Tbs. canola oil
- 12 oz. sugar snap peas, cut in half on the bias
- 8 oz. snow peas, trimmed
- 2 green onions, white and green portions, thinly sliced on the bias
- Steamed rice for serving
In a bowl, stir together the shrimp and 1/4 cup of the grilling sauce. Cover and refrigerate for 30 minutes.
Prepare a hot fire in a grill. Place a steel grill fry pan on the grill, cover the grill and preheat.
In another bowl, stir together the mushrooms and 1 Tbs. of the oil. Transfer to the fry pan, cover the grill and cook, shaking the pan once or twice, until the mushrooms are softened and browned, 4 to 6 minutes.
In the same bowl, stir together the sugar snap peas, snow peas and the remaining 1 Tbs. oil. Add to the pan with the mushrooms and cover the grill. Cook, shaking the pan once or twice, until the peas are crisp-tender, 4 to 6 minutes. Add 1/2 cup of the grilling sauce and cook, tossing to coat the vegetables well, for 1 minute. Transfer the vegetables to a serving bowl and cover loosely with aluminum foil.
Add the shrimp to the pan, cover the grill and cook, shaking the pan once or twice, until the shrimp are pink and slightly opaque, 4 to 6 minutes. Baste the shrimp with the remaining 1/4 cup grilling sauce, then toss to coat the shrimp well, about 1 minute.
Top the vegetables with the shrimp and sprinkle with the green onions. Serve immediately with steamed rice. Serves 4 to 6.