This recipe uses salt for both flavoring the food and as a cooking medium.
Serve the shrimp as part of a tapas selection.
Servings: 4 appetizer servings
- 1 pound kosher salt
- 16 medium heads-on shrimp
Spread the salt on a flat griddle or in a medium skillet. Place over medium-high heat.
When the salt is hot, lay half of the shrimp on it. Cook for 3 to 4 minutes. Turn the shrimp over and cook for 2 minutes on the second side. The shrimp shells will be pink and the flesh should be opaque.
Transfer the shrimp to a serving platter; repeat with the remaining shrimp. (Some of the salt will stick to the shrimp.) Serve immediately. (Discard the bed of salt.)
Adapted from "Made in Spain," by Jose Andres (Clarkson Potter, 2008).
Tested by Monica Bhide.
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