Rock Salt Shrimp Recipe 445

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.

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.

PASTA WITH ROCK SHRIMP, CHILE, AND LEMON

Steps:

• Melt butter in a small saucepan over medium-low heat, then add bonito flakes; swirl butter to combine. Remove from heat and let sit 10 minutes to infuse.
• Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes. Cover and chill butter until ready to use.
• Finely grind dried shrimp in spice mill or with mortar and pestle; set aside for serving.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes if using fresh pasta, longer if dried. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
• Meanwhile, heat oil in a large skillet over medium. Add chile and lemon zest and cook, stirring, 20 seconds. Add rock shrimp and cook, tossing, 1 minute. Add tarragon, lemon juice, pasta, 3/4 cup pasta cooking liquid, and 3 Tbsp. bonito butter and toss to coat. Cook, tossing and adding more pasta cooking liquid as needed, until sauce is glossy and coats pasta and shrimp are cooked through, about 3 minutes. Season with salt if needed.
• Divide pasta among bowls and top with scallions and reserved dried shrimp.

ROCK SALT SHRIMP RECIPE - (4.4/5)

Steps:

• Preheat the oven to 400 degrees F. Select a casserole dish, large enough to hold the shrimp in a single layer and at least 2 inches deep (5 cm). Add rock salt to form a 1 inch bed (2.5 cm) in the pan. Set the pan in the oven and heat for 30 minutes. Mince garlic, add to mixing bowl with a good drizzle of olive oil for the marinade. Make an incision down the back of the shrimp, de-vein or remove the intestine, and add shrimp to bowl. Mix it all up. Let rest at least ten minutes. After 30 minutes, pull your roasting dish out of oven and set the shrimp on top and return to oven to roast for 2 minutes. Turn the shrimp over and set aside to let the residual heat finish the cooking on the second side. Serve warm.