Hello all. Lurker here.

I get shrimp by the pound, boil it, and then take from the refrigerator as needed in soups, salads, what not.

Since some boiled shrimp stays in the fridge from 24 to 72 hours until used, I was wondering what condiment/spice/etc I could add to the shrimp to create new, interesting flavors.

Any pointers are appreciated. Thank you and be well.

wrote in
:

> Hello all. Lurker here.
>
> I get shrimp by the pound, boil it, and then take from the
> refrigerator as needed in soups, salads, what not.
>
> Since some boiled shrimp stays in the fridge from 24 to 72 hours until
> used, I was wondering what condiment/spice/etc I could add to the
> shrimp to create new, interesting flavors.
>
> Any pointers are appreciated. Thank you and be well.
>

A quick and easy marinade I use for almost any kind of seafood is simply
a mixture of miso paste and soy sauce. More miso,less sauce=glaze, less
miso,more sauce=marinade...

> A quick and easy marinade I use for almost any kind of seafood is simply
>
> a mixture of miso paste and soy sauce. More miso,less sauce=glaze, less
>
> miso,more sauce=marinade...

Thank you for the quick reply.

Miso is a great idea. I should have thought of it nyself since I actually live in Japan. There are also some great miso's in this region, akamiso comes to mind and should go rather well with shrimp. Hmmm...

When do you do the marinade? Before you boil the shrimp, or to boil the shrimp, or while in the fridge after being boiled?

I appreciate your patience.

wrote in
:

>> A quick and easy marinade I use for almost any kind of seafood is
>> simply
>>
>> a mixture of miso paste and soy sauce. More miso,less sauce=glaze,
>> less
>>
>> miso,more sauce=marinade...
>
> Thank you for the quick reply.
>
> Miso is a great idea. I should have thought of it nyself since I
> actually live in Japan. There are also some great miso's in this
> region, akamiso comes to mind and should go rather well with shrimp.
> Hmmm...
>
> When do you do the marinade? Before you boil the shrimp, or to boil
> the shrimp, or while in the fridge after being boiled?
>
> I appreciate your patience.
>

I do it before cooking. I have no idea of how it would work out in the
other two cases; it's just something I've never done.

I've also marinated shrimp simply in bottled barbeque sauce, but that's
more for later grilling than for boiling.

Where in Japan? I spent two very enjoyable years in Yokosuska.

> I do it before cooking. I have no idea of how it would work out in the
>
> other two cases; it's just something I've never done.
>
>
>
> I've also marinated shrimp simply in bottled barbeque sauce, but that's
>
> more for later grilling than for boiling.
>
>
>
> Where in Japan? I spent two very enjoyable years in Yokosuska.

Yokosuka in Kanagawa?

Yeah, I am looking for a marinade for the boiled shrimp as it sits in the fridge. I just don't want to ruin a batch. Hmmm... maybe a mojo style marinade would work.

On 2012-11-28 09:05:52 +0000, Alan Holbrook said:

> A quick and easy marinade I use for almost any kind of seafood is simply
> a mixture of miso paste and soy sauce. More miso,less sauce=glaze, less
> miso,more sauce=marinade...

Which miso(s) do you use?

On 28/11/2012 3:24 AM, wrote:
> Hello all. Lurker here.
>
> I get shrimp by the pound, boil it, and then take from the refrigerator as needed in soups, salads, what not.
>
> Since some boiled shrimp stays in the fridge from 24 to 72 hours until used, I was wondering what condiment/spice/etc I could add to the shrimp to create new, interesting flavors.
>
> Any pointers are appreciated. Thank you and be well.
>


I usually use raw shrimp for my dishes. I buy frozen shrimp. Given my
location, fresh is not an option. If I am going to grill it, I usually
marinate it for an hour or so in olive oil, lemon or lime juice), salt,
pepper, a little ketchup, hot sauce, minced garlic, parsley and a dash
of Worchestershire.

gtr > wrote in news:201211281129336077-xxx@yyyzzz:

> On 2012-11-28 09:05:52 +0000, Alan Holbrook said:
>
>> A quick and easy marinade I use for almost any kind of seafood is simply
>> a mixture of miso paste and soy sauce. More miso,less sauce=glaze, less
>> miso,more sauce=marinade...
>
> Which miso(s) do you use?
>

It's a koji miso by Marukome.

On 2012-11-29 00:21:26 +0000, Alan Holbrook said:

> gtr > wrote in news:201211281129336077-xxx@yyyzzz:
>
>> On 2012-11-28 09:05:52 +0000, Alan Holbrook said:
>>
>>> A quick and easy marinade I use for almost any kind of seafood is simply
>>> a mixture of miso paste and soy sauce. More miso,less sauce=glaze, less
>>> miso,more sauce=marinade...
>>
>> Which miso(s) do you use?
>
> It's a koji miso by Marukome.

Doesn't koji just mean the fermenting object (culture I guess) in a miso?

I meant whether it was white/yellow or red, or something else. We
always have two on hand, a lighter yellow one (shiromiso) and a red
Kyoto miso. I just looked and they are both soy bean based.

We got a tub of boutique miso in a place in Takayama that blew our
minds. And another in Hachimantai in the north. Wherever they are
giving out miso samples it amazes me how different they can be.

gtr > wrote in news:2012112817071927196-xxx@yyyzzz:

> On 2012-11-29 00:21:26 +0000, Alan Holbrook said:
>
>> gtr > wrote in news:201211281129336077-xxx@yyyzzz:
>>
>>> On 2012-11-28 09:05:52 +0000, Alan Holbrook said:
>>>
>>>> A quick and easy marinade I use for almost any kind of seafood is
>>>> simply a mixture of miso paste and soy sauce. More miso,less
>>>> sauce=glaze, less miso,more sauce=marinade...
>>>
>>> Which miso(s) do you use?
>>
>> It's a koji miso by Marukome.
>
> Doesn't koji just mean the fermenting object (culture I guess) in a
> miso?
>
> I meant whether it was white/yellow or red, or something else. We
> always have two on hand, a lighter yellow one (shiromiso) and a red
> Kyoto miso. I just looked and they are both soy bean based.
>
> We got a tub of boutique miso in a place in Takayama that blew our
> minds. And another in Hachimantai in the north. Wherever they are
> giving out miso samples it amazes me how different they can be.
>
>

Sorry, I'm far from a miso expert. I just bought a tub of the stuff at a
local oriental supermarlet in Burlington, MA, and, at least at the time,
it was all they carried. It's sort of the color of a pureed cooked
squash.