rodentraiser
Head Chef
I ended up making salt roasted shrimp. Now I love salt roasted potatoes, but...shrimp isn't in the same class.
First of all, the recipe calls for an inordinate amount of kosher salt - I used 3 cups of it. It's baked at 500° for 15 minutes, then poured over the shrimp which should be in an oven safe pan. I used a pound of shrimp. Then the shrimp is baked for 5 minutes. Once out of the oven, rinse the salt off the shrimp under hot water, dry and enjoy.
Well, I don't have any running hot water, so I had to rinse mine under cool water, which of course, promptly cooled off my shrimp. So once all the salt was rinsed off, I had to stick the shrimp back into the oven to warm up again.
I ate one and it was sort of bland, so I melted garlic and butter together while the rest were reheating, and then dunked the rest of the shrimp into the butter as I ate them. I didn't eat very many because first, they weren't as good as I thought they would be and second, they were incredibly salty, way way too salty.
Now I'm wondering if maybe I could make the shrimp like I make salt roasted potatoes - boil them in water with ONE cup of kosher salt. I'm not convinced if this would work. If you make potatoes like this, the salt just attaches to the outside skin and the potato inside get creamy, but not salty. I'm afraid if I boil salt with the shrimp, they would still be way too salty.
What do you guys think? I still have a pound of shrimp to experiment on.
First of all, the recipe calls for an inordinate amount of kosher salt - I used 3 cups of it. It's baked at 500° for 15 minutes, then poured over the shrimp which should be in an oven safe pan. I used a pound of shrimp. Then the shrimp is baked for 5 minutes. Once out of the oven, rinse the salt off the shrimp under hot water, dry and enjoy.
Well, I don't have any running hot water, so I had to rinse mine under cool water, which of course, promptly cooled off my shrimp. So once all the salt was rinsed off, I had to stick the shrimp back into the oven to warm up again.
I ate one and it was sort of bland, so I melted garlic and butter together while the rest were reheating, and then dunked the rest of the shrimp into the butter as I ate them. I didn't eat very many because first, they weren't as good as I thought they would be and second, they were incredibly salty, way way too salty.
Now I'm wondering if maybe I could make the shrimp like I make salt roasted potatoes - boil them in water with ONE cup of kosher salt. I'm not convinced if this would work. If you make potatoes like this, the salt just attaches to the outside skin and the potato inside get creamy, but not salty. I'm afraid if I boil salt with the shrimp, they would still be way too salty.
What do you guys think? I still have a pound of shrimp to experiment on.
