Salt Roasted Shrimp Recipes

ROCK SALT SHRIMP

Steps:

• Preheat an oven to 400 degrees F.
• Select a 2-inch deep casserole dish that is large enough to hold the shrimp in a single layer. Add the rock salt to form a 1-inch bed in the dish. Slide the casserole dish into the oven and heat for 30 minutes.
• Add the minced garlic and olive oil to a mixing bowl to prepare the marinade.
• Make an incision down the back of each of the shrimp. Devein or remove the intestine from each piece and add the shrimp to the marinade. Toss together to coat, and let the ingredients rest for at least 10 minutes.
• Once heated, pull your casserole dish from the oven and arrange the shrimp on the bottom in 1 layer. Return the dish to the oven, and roast for 2 minutes. Turn each shrimp over, and set them aside to let the residual heat from the pan finish cooking their second sides. Serve warm.

SALT ROASTED SHRIMP

Steps:

• Divide salt evenly among 2 (9 by 13-inch) metal pans divide salt evenly. Heat your oven to 400 degrees F and put the pans of salt into the oven to heat. When the oven reaches 400 degrees F, allow the salt to continue heating for another 15 minutes. After 15 minutes have passed, put the shrimp on top of the salt in 1 of the pans. Then cover with all of the salt in the second pan. The shrimp should be evenly and completely covered. Roast for 8 minutes. Remove from oven and check 1 shrimp for doneness. The shrimp should be opaque and white and pink in color. If not done, return to oven for 1 to 2 minutes. Serve immediately.

SALT-BAKED SHRIMP

Steps:

• Place the shrimp and baking soda in a bowl and mix well to coat. Allow to rest for at least 20 minutes.
• Place the water and 1 tablespoon salt in a pot, cover, and bring to a boil over high heat. Add the shrimp and water-blanch for 10 seconds. Remove the shrimp with a strainer and run cold water through them to cool. The water-blanching removes all of the liquid from the shrimp.
• Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess. Heat a wok over high heat for 1 minute, add the peanut oil, and heat to 350 degrees F. Place the shrimp in a Chinese strainer, lower into the oil, and oil-blanch for 1 minute. Turn off the heat, remove with the strainer, and drain. Transfer the oil from the wok to a bowl.
• Return 1 tablespoon of the reserved oil to the wok and heat over high heat for 20 seconds. Add the remaining 1/2 teaspoon salt and the chilies and cook, stirring, for 45 seconds. Add the shrimp and cook, stirring, making certain they are well coated, for 1 minute. They should be dry and crusted. Turn off the heat, transfer to a heated platter, and serve.

ROASTED SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
• Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
• Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

SALT-ROASTED SHRIMP WITH SCAMPI DIP

Steps:

• Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer atop salt.
• Preheat oven to 500°F. Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat. Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter; whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with salt and pepper. Let stand while shrimp cook.
• Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes.
• Transfer sauce to bowl; nestle in salt.

SALT-ROASTED PRAWNS

Steps:

• Preheat oven to 450 degrees. Combine salt, finger peppers, lemons, garlic, cinnamon, cloves, and peppercorns in a 3-quart baking dish. Roast until hot and fragrant, about 15 minutes. Spoon two-thirds of salt mixture into a heatproof bowl. Layer shrimp into baking dish, spooning salt mixture from bowl over shrimp in between layers, then sprinkling shrimp with remaining salt mixture.
• Roast until shrimp are firm to the touch and just opaque throughout, 13 to 17 minutes. Carefully remove a few lemon wedges; brush off excess salt and squeeze lemon juice into butter, then add pepper slices. Serve shrimp immediately, with butter on the side.

SALT-CRUSTED SHRIMP

Steps:

• Fill a deep saucepan with 2 inches of oil and heat to 350 degrees. In a bowl, combine flour and cracker meal. Dredge the shrimp thoroughly in the mixture. Shake off excess and drop into the oil. Fry until shrimp is curled and crisp, about 2 minutes. Drain on paper towels and season on both sides of the shrimp. Serve with tartar sauce on the side.

SPICED SALT-BAKED SHRIMP

Steps:

• Heat oven to 475 degrees. In a bowl, add salt, cardamom, peppercorns, cinnamon, bay leaves, anise, two lemon wedges, the thyme, the jalapeños and the garlic and mix well.
• In a large shallow baking dish, add half the salt mixture. Place in oven for 10 to 12 minutes.
• Carefully remove pan from oven and set shrimp in a single layer on salt and then cover with remaining, cool salt mixture.
• Return to oven. Bake for 8 to 10 minutes more, or until shrimp are just cooked through.
• Serve shrimp in the salt, or remove to a platter. Garnish with remaining lemon. Serve with cocktail or tartar sauce or melted butter.