My brother-in-law came by tonight with a 1 lb. of fresh shrimp and asked if I knew how to roast it with rock salt. I didn't actually but looked up a quick recipe and realized it was pretty simple. Rock salt differs from normal table or kosher salt because it contains impurities so it's used for cooking but not for seasoning. It's generally used as to cover food but also works as a bed for whatever it is you're cooking. The salt forms a crust and holds in the moisture while imparting flavor throughout the food. I put my sous chef (dad) to work deveining the shrimp while I put together a quick marinade of garlic, herbs de provence, dried chili powder and extra virgin olive oil. The shrimp came out really delicious! Check out the recipe below.
Warning: The eating of these shrimp will cause garlic breath!
1 lb. fresh shrimp, skin intact and head on
1 head of garlic, minced
1 tbsp. herbs de provence
1 tbsp dried chili powder
fresh ground black pepper
extra virgin olive oil
rock salt, enough to cover 1 inch of the bottom of a oven proof pot or casserole pan
1. Heat oven to 400F.
2. Pour salt into the pot/pan in an even layer. Place in oven for 30 minutes to heat up the salt.
3. Carefully make an incision horizontally in the top side of the shrimp through the shell to remove the vein.
4. Marinate shrimp with garlic, dried chili powder, black pepper and enough olive oil to coat evenly. Let sit for 15 minutes.
5. Place shrimp in a single layer on the salt. Cook for approximately 6 minutes, turning shrimp over halfway through. Shrimp should be pink, firm but not over cooked.
6. Enjoy by itself or with rice, pasta or a salad.
7. Brush teeth.
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