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.
Link Letter Signup
Through his innovative art works over the past two decades, Doug Aitken invites viewers to consider the inherent conflicts between nature and technology and to reflect upon how urbanization affects the natural environment.
Bullets, chocolate, nails, bread, matchsticks, cheese and other unusual materials compose Mondongo's art, which has reached cities including Madrid, Rome, London, Dubai and Buenos Aires.
Public Fiction’s new “Conscientious Objector” series subverts the age-old commercial format in service of a non-commodified message.
A new book set along the waterway retells Mark Twain's "Adventures of Huckleberry Finn" with a contemporary twist, perhaps opening readers’ eyes to a different Los Angeles.
- 1 of 6
- next ›