Zucchini with miso paste and shrimp
4 servings
30 minutes
Zucchini with miso pasta and shrimp is an exquisite dish of Japanese cuisine that combines the tender texture of vegetables with the rich flavor of seafood. Miso paste, a traditional element of Japanese gastronomy, adds depth of umami to the dish, while added honey and lemon juice balance its sweet and sour notes. Shrimp enriched with the spiciness of cayenne pepper and the aroma of parsley create a harmonious ensemble of flavors. Historically, miso was used as a base for marinades and sauces, and its combination with seafood became popular due to the subtle interaction of flavors. This dish is perfect for a light dinner, will impress guests with its elegance, and delight gourmets with its unusual combination of components.
1
Cut the zucchini in half, scoop out the seeds with a spoon to make small boats. Drizzle with oil and place in the oven for 15 minutes at 180 degrees.
- Courgette: 2 pieces
- Olive oil: 50 ml
2
Mix light miso paste with soy mayonnaise, honey, lemon juice, and shrimp.
- Miso paste: 50 g
- Soy (eggless) mayonnaise: 50 g
- Buckwheat honey: 1 teaspoon
- Lemon: 1 piece
- Peeled king prawns: 200 g
3
Remove the zucchini from the oven, stuff the boats with a mixture of pasta and shrimp, and put them back for another fifteen minutes. Sprinkle with parsley before serving.
- Parsley: 50 g
- Cayenne pepper: to taste
- Salt: to taste
