When trying to incorporate more wholesome foods into your family’s routine, don’t underestimate their palettes. Even with picky eaters, try to eliminate the phrase “my child doesn’t eat that” from your vocabulary. The more foods kids try, the more they’re going to like—and that goes for moms and dads, too. The first step is being a bit adventurous in the kitchen. This quick and easy grilled honey miso shrimp recipe is a great place to start! It’s slightly sweet, a bit smoky from the BBQ, with a salty, earthy finish. If you’ve never cooked with miso before, consider this your family’s gateway to Japan.
- 3 Tbsp Westbrae Naturals® Mellow White Miso
- 4 Tbsp Spectrum Naturals® Organic Refined Safflower Oil
- 1 Tbsp fresh ginger, grated
- 2 cloves, garlic, finely minced
- 3 tsp organic honey
- 2 organic limes, zest and juice
- 1 lb wild caught shrimp, peeled and deveined
- 1 box Casbah® Saffroned Jasmine Rice
- 4 C organic broccoli florets, cut into bite-sized pieces
- 3 tsp Hain Pure Foods® Salt
- 6 scallions, cut into 1 1/2" lengths
- 1 organic orange or yellow bell pepper, chopped into 3" pieces
- 2 Tbsp sesame seeds, toasted
- In a large bowl, whisk miso, 3 tablespoons oil, ginger, garlic, honey, lime zest and juice. Add the shrimp and toss to coat. Allow to marinate for at least 1 hour.
- In medium saucepan, bring 2 1/4 cups water to a boil. Stir in rice and seasoning packet. Cover and reduce heat to simmer for 20 to 25 minutes. Keep warm and reserve.
- Fill a large saucepan with 1/2 inch of water and bring to a simmer. Transfer broccoli to a steamer or colander fitted over the saucepan. Be sure the broccoli does not touch the water.
- Steam broccoli until bright green and crisp tender, working in batches if necessary. Season with 1 teaspoon sea salt. Keep warm and reserve
- Preheat an outdoor grill or grill pan and lightly oil. In a medium bowl, toss scallions and peppers with remaining oil and salt.
- Thread shrimp onto metal skewers, followed by scallions, and then peppers. The shrimp and the veggies will cook at slightly different rates, so keep them on separate skewers.
- Over moderately high heat, grill shrimp, turning once, until lightly charred and cooked through, about 5 minutes. Repeat with scallions and peppers, grilling until softened and slightly charred, about 3 minutes.
- Arrange shrimp, scallions and peppers on a platter and sprinkle with sesame seeds. Serve with saffroned rice and broccoli.
If you do have a picky eater try the "no thank you" bite. Before a kid can say "no thank" they have to try at least one bite. If after that taste they're still not interested then let them pass.