Shrimp and Rice Noodles with Miso and Rosemary Tomato Sauce

I’m not sure I’ll ever be able to not add miso to a tomato sauce I make again. It’s insane what a depth of flavor it adds and a savory-ness. Is that a word? It’s absolutely addicting and you won’t regret giving this interesting combination of flavors a try.

Servings: 4-6

Recipe by: Tierney Larson

Ingredients:

kosher salt

3 tbl olive oil, divided

1 lb of raw shrimp, peeled and devained

3 small shallots, peeled and halved then sliced thinly

2 garlic cloves, minced

1 tbl tomato paste

1 28oz can of crushed tomatoes

1 1/2 tsp of minced fresh Rosemary, about 1 stem and a half

2 tbl of red miso

1/4 cup of mirin rice cooking wine

freshly ground black pepper

1 14oz pack of rice noodles

ok so…

Pat the shrimp dry and season with kosher salt. Heat a medium skillet over medium high heat. When hot add 2 tbl of olive oil. When it just starts to lightly smoke add the shrimp (in batches if necessary so as not to overcrowd the pan). Cook for a few seconds on each side, until they turn pink but aren’t fully cooked through. Remove and set aside.
Add 1 tbl of olive oil to the same pan (leaving any shrimp juice in the pan) and turn the heat to medium. Add the shallots and a pinch of kosher salt and cook until tender. Then add the garlic and give it a stir, cooking until fragrant for about 1 min. Then add the tomato paste and another pinch of kosher salt. Cook stirring frequently until it turns a brick red color, about 2 min. Add the mirin to deglaze the pan and scrape up any bits of tomato paste from the bottom of the pan. Add the crushed tomatoes, the miso paste and the rosemary and another pinch of kosher salt. Give it a stir to combine and add some grinds of black pepper. Bring to a simmer and let it simmer for about 15-20 minutes.
Bring a large pot of salted water to a boil. Add the rice noodles and cook according to the directions on the box. Drain and rinse and set aside.
Taste the sauce and add more kosher salt or pepper if necessary. Then add the shrimp and their juices back to the sauce and let them simmer for about a minute until they’re cooked through and reheated. Add the noodles and stir to coat. Serve!