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Fraser’s Favorites: Grilled Miso-Shrimp Po’ Boys

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DENVER -- Fraser's Favorites this week features a recipe for Grilled Miso-Shrimp Po' Boys.

Miso-Shrimp Po’ Boys

  1. 3 cups chopped Napa cabbage
  2. 1/2 cup chopped water chestnuts
  3. 1/4 cup chopped cilantro leaves
  4. 1 carrot, finely julienned
  5. Salt and freshly ground black pepper
  6. 6 ciabatta rolls, split

On a work surface, chop the shrimp and scallions. Transfer to a large bowl and add the sambal mayonnaise, cabbage, water chestnuts, cilantro and carrot; season lightly with salt and pepper. Mound the shrimp salad on the ciabatta rolls, close the sandwiches and serve.

Grilled Miso-Shrimp recipe

  1. 3 tablespoons fresh lime juice
  2. 2 tablespoons yellow miso
  3. 2 tablespoons vegetable oil
  4. 1 tablespoon finely grated fresh ginger
  5. 1 large garlic clove, minced
  6. 1 1/2 teaspoons light brown sugar
  7. 1 pound large shrimp, shelled and deveined
  8. 3 scallions, cut into 1 1/2-inch lengths
  9. 1/2 cup mayonnaise
  10. 1 tablespoon sambal oelek
  • Light a grill or preheat a grill pan. In a bowl, whisk 2 tablespoons of the lime juice with the miso, vegetable oil, ginger, garlic and brown sugar. Add the shrimp and toss to coat. Thread the shrimp and scallions on eight 8-inch skewers.
  • Grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
  • In a small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1 tablespoon of lime juice. Serve the shrimp with the sambal mayonnaise.

Serve with lime wedges and cilantro

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