An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Miso Grilled Shibuya Shrimp

Enjoy the deep savory notes of miso and the distinctive flavor of shishito peppers on this grilled Shibuya shrimp skewer, named for the heart of Tokyo.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 12 people

Ingredients

  • 1.5 lb. large shrimp, shelled and deveined (at least 36)
  • 24 small shishito peppers
  • 12 wooden skewers, soaked

Shrimp Rub

  • 3 tbsp. white or yellow miso
  • 3 tbsp. fresh lime juice
  • 2 tbsp. mirin
  • 3 tbsp. olive oil
  • 1 tbsp. finely grated fresh ginger
  • 2 cloves garlic, minced
  • 2 tsp. brown sugar

1 Food Prep

  • In a large bowl, add the shrimp rub ingredients, and whisk until the sugar is dissolved and everything is well combined.

  • Next, add the shrimp, and rub to coat evenly. Then, let sit for 20 minutes.
  • If you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.
  • Finally, thread the skewers with 3 shrimp and 2 peppers each, starting and ending with shrimp.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place the shrimp skewers on the grill, and cook until the peppers are slightly charred and the shrimp is cooked through, about 2–3 minutes on each side. Don’t overcook your shrimp, they cook quickly. Fully cooked shrimp turn pinkish on the outside and white on the inside.

  • When the shrimp reaches an internal temperature of 145°F on a digital meat thermometer, remove the shrimp skewers from the grill.

  • Serve immediately and enjoy.

For safe meat preparation, reference the USDA website.

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