Tsubaki's Koji Marinated Grilled Shrimp | Link TV
Tsubaki's Koji Marinated Grilled Shrimp
A beautifully simple dish that brings together the freshness of the sea with the delicious taste of garlic, shio koji and lemon over the grill. Perfect for easy going barbecues.
1 pound large, head-on shrimp (we use new Caledonian blue prawns)
½ pint shio koji
3 cloves of garlic, grated
30 grams of ginger
garlic oil (equal parts garlic and canola oil simmered for an hour, then strained)
1. Butterfly and devin shrimp, keeping shells intact.
2. Mix the koji together with the ginger and garlic.
3. Lightly brush each shrimp with the koji mixture, just enough to coat. The koji is very salty so a little goes a long way.
4. Grill over charcoal, shell side down, until the meat begins to turn opaque
5. Remove from grill and char the tops of the shrimp with a kitchen torch or under a broiler.
6. Finish with a drizzle of garlic oil, lemon zest and a sprinkle of espelette pepper.
7. Serve with lemon wedges.
Connect with Link TV
COVID-19 has been devastating for schools, and Prop 15 may offer some relief, but additional funding is critical to providing good education and addressing inequities in the system.
Meet the core artists who were the vanguards of the West Coast edition of the Black Arts Movement: Betye Saar, Noah Purifoy, John Outterbridge and Jayne Cortez.
An arts movement emerged in ‘60s Watts. In response, federal and local law enforcement enacted counterinsurgency programs that infiltrated and co-opted Black arts and culture institutions and surveilled and targeted activists, artists and community member
Only modest gains in education and lowered maternal mortality have taken place since 1995, the U.N. said.
- 1 of 115
- next ›
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
- 1 of 4
- next ›