Tsubaki's Koji Marinated Grilled Shrimp | KCET
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.
KCET Food Newsletter Signup
Following a screening of “The Post,” director of photography Janusz Kaminski and production designer Rick Carter attended a Q&A hosted by Cinema Series host Pete Hammond.
Inspired by his wife of Iraqi and Palestinian heritage, Chef Hollingsworth infuses this beef tartare dishes with the flavors of the Middle East.1
The editors, writers and producers at KCET worked hard to capture the stories that reflected our changing landscape in the West.
The landscape of the Antelope Valley has undergone a transformation due to exponential growth and development over the last 40 years. But as the region’s landscape is modified and its demographics shift, the land is revealing something sinister.1
- 1 of 354
- next ›