Shrimp roasted on a bed of hot salt are succulent, tender fragrant, and not at all salty; the salt serves to transfer heat efficiently, not to flavor the shrimp. They can be served simply, with just a squeeze of lemon, or with this sweet-and-sour sauce studded with peppercorns.
2 to 3 pounds rock salt
12 large shrimp in their shells
3 tablespoons unsalted butter
2 tablespoons honey
2 teaspoons crushed black peppercorns
1 tablespoon lemon juice (more or less, to taste)
Pinch of salt
Lemon wedges, for garnish
Preheat the oven to 400 degrees F. Select a heavy pan with a lid that is large enough to hold the shrimp in a single layer. It should be at least 2-inches deep. Add rock salt to form a 1-inch bed in the pan. Set the pan in the oven and heat for 30 minutes.
When the salt is very hot, set the shrimp on top, cover, and roast for 2 minutes. Turn the shrimp, cover the pan again, and roast for 2 minutes more, until the shrimp turn pink and are hot and sizzling. Meanwhile, melt the butter in a small saucepan, and add the honey, peppercorns, lemon, and pinch of salt.
Place the shrimp on warmed serving plates, drizzle each portion with a little of the buffer, and serve immediately, garnished with lemon wedges.
Salt & Pepper
135 Perfectly Seasoned Recipes
By Michele Anna Jordan
Hardback, $25.00, April 1999
Recipe Reprinted by permission.
This page created July 1999
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