Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Shrimp roasted on a bed of hot rock salt are succulent, tender, fragrant, and not at all salty. The salt helps transfer heat efficiently and evenly rather than flavor the shrimp, though it does seem to accent their naturally briny character.

Recipe by Cooking Light October 2000

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 appetizer servings (serving size: 3 shrimp and 1 1/2 tablespoons vinaigrette)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Combine the first 7 ingredients in a bowl; stir well with a whisk.

  • Place a 1-inch-thick layer of rock salt (about 3 pounds) in the bottom of a Dutch oven. Place the pan in oven at 400° for 30 minutes or until rock salt is very hot. Arrange shrimp in a single layer over rock salt. Cover and bake at 400° for 2 minutes. Turn shrimp over, and bake for an additional 2 minutes or until done. Serve the shrimp with vinaigrette.

Nutrition Facts

170 calories; calories from fat 25%; fat 4.8g; saturated fat 0.5g; mono fat 1.7g; poly fat 0.7g; protein 17.4g; carbohydrates 11.2g; fiber 0.1g; cholesterol 129mg; iron 2.3mg; sodium 267mg; calcium 48mg.
Advertisement
Advertisement