We cured these shrimp under cuttlefish ink, tamari sesame sauce, fresh citrus, ginger and more. Ready to eat, serve these shrimp on sea-cuterie boards and over soba noodles, in sushi rolls, and with coconut rice and summer corn.
Ingredients: shrimp, cuttlefish ink, garlic, salt, sugar, brown sugar, lemon, orange, lime, peppercorn, coriander, tamari, green onion, sesame oil, cilantro, ginger, anise, and Calabrian pepper.
6 shrimp: peeled & deveined with tail on; ready to eat; store in refrigerator