Salt Crusted Shrimp Food

SALT-CRUST CHICKEN

Steps:

• Heat an horno or home oven (with the rack positioned in the lower third of the oven) to approximately 500°F.
• Pat the chicken dry with paper towels. Put the thyme, garlic, and bay leaves in the cavity and truss with kitchen twine.
• Empty the salt into the sink (or a large basin or bucket if working outdoors). Pour 2 cups of water over the salt and, using your hands, toss to combine. Add more water as needed, a cup or two at a time, tossing until the mixture has the consistency of damp snow.
• Make a 1-inch-deep bed of salt in a roasting pan and tamp it down. Place the chicken in the center. Stick the probe of a meat thermometer into the thickest part of the thigh. Cover the chicken completely with the remaining salt, tamping it down so that it is completely encased.
• Transfer the chicken to the oven and roast for 35 to 40 minutes; the internal temperature of the thigh should read 175°F. Spread newspapers on the counter next to the sink. Remove the pan from the oven, place on the newspaper, and let rest for 10 minutes (the internal temperature will rise to about 185°F).
• Crack the salt crust with a rolling pin or mallet, lift off the pieces, and discard them. With a pastry brush, brush the remaining salt away from the chicken. Carefully pull off the skin from the breasts and legs. Slice off the breasts from the bone and cut into 1/2-inch-thick slices. Slice the meat from the legs and thighs.
• Arrange the meat on a warm platter and spoon the salsa over the chicken.

CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY

Steps:

• Set a wire rack over a baking sheet.
• Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
• Drain the thawed shrimp on paper towels and pat dry.
• Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
• Heat the oil in a wok or large pan until it reaches 400°F (200°C).
• Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
• Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
• In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
• Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
• Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
• Serve with rice.
• Enjoy!

PANKO CRUSTED SHRIMP

Steps:

• Add seasoned flour to a shallow baking dish for dredging.
• In a bowl, beat together eggs, milk, and parsley.
• Add panko to a second shallow baking dish.
• Dredge shrimp in flour, then egg mixture, and coat with panko.
• Pour oil in a heavy skillet and heat to medium high.
• Place 6 to 8 shrimp in the hot oil and cook until golden brown, about 1 to 2 minutes.
• Transfer to a plate lined with paper towels.
• Repeat with remaining shrimp.
• While shrimp is cooking, mix plum sauce and horseradish.
• Serve shrimp with sauce on the side.
• Prep time does not include de-veining and cleaning shrimp.

SPICED SALT-BAKED SHRIMP

Steps:

• Heat oven to 475 degrees. In a bowl, add salt, cardamom, peppercorns, cinnamon, bay leaves, anise, two lemon wedges, the thyme, the jalapeños and the garlic and mix well.
• In a large shallow baking dish, add half the salt mixture. Place in oven for 10 to 12 minutes.
• Carefully remove pan from oven and set shrimp in a single layer on salt and then cover with remaining, cool salt mixture.
• Return to oven. Bake for 8 to 10 minutes more, or until shrimp are just cooked through.
• Serve shrimp in the salt, or remove to a platter. Garnish with remaining lemon. Serve with cocktail or tartar sauce or melted butter.

SALT-CRUSTED SHRIMP WITH LEMON-OREGANO DIPPING SAUCE

Steps:

• Make the Dipping Sauce: Whisk together the oil, lemon juice and hot water. Stir in the garlic, oregano, and parsley. Let stand for at least 20 to 30 minutes to marry the flavors. Set aside.
• Using a small sharp knife, make a slit about 1/4-inch deep down the backs of the shrimp and devein them but do not remove the shells. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt.
• Heat up a cast iron grill pan or turn the grill on medium high. When hot, place the shrimp in the center of the cooking grate, 3 to 4 minutes per side or until the meat is opaque all the way through when cut into. Arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce. The shrimp may also be served on a communal platter with a bowl of the sauce in the center. Provide plenty of napkins and a small bowl for discarding the peeled shrimp shells.

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.

SALT-CRUSTED SHRIMP

Steps:

• Fill a deep saucepan with 2 inches of oil and heat to 350 degrees. In a bowl, combine flour and cracker meal. Dredge the shrimp thoroughly in the mixture. Shake off excess and drop into the oil. Fry until shrimp is curled and crisp, about 2 minutes. Drain on paper towels and season on both sides of the shrimp. Serve with tartar sauce on the side.

SAUTEED SHRIMP

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

HAZELNUT CRUSTED SHRIMP ITALIANO

Steps:

• On a plate,mix flour, parmesan, hazelnuts, salt and cayenne together (I use a pie plate).
• In a bowl, mix eggs and milk.
• Dip shrimp in egg wash, then into flour mix being sure to coat well; shake off any excess.
• In a large, heavy skillet, heat oil.
• Fry shrimp until just done, about 4 to 5 minutes.
• Remove shrimp from pan and place on paper towels to drain.
• In same skillet, saute tomatoes, mushrooms, onion and garlic until mushrooms start to wilt (about 5 minutes).
• Add white wine and basil.
• Allow to cook for 3-5 minutes.
• Place cooked linguini in a large bowl.
• Toss in tomato mixture.
• Top with shrimp.
• Sprinkle with parmesan and more basil if desired.

SALT-ROASTED PRAWNS

Steps:

• Preheat oven to 450 degrees. Combine salt, finger peppers, lemons, garlic, cinnamon, cloves, and peppercorns in a 3-quart baking dish. Roast until hot and fragrant, about 15 minutes. Spoon two-thirds of salt mixture into a heatproof bowl. Layer shrimp into baking dish, spooning salt mixture from bowl over shrimp in between layers, then sprinkling shrimp with remaining salt mixture.
• Roast until shrimp are firm to the touch and just opaque throughout, 13 to 17 minutes. Carefully remove a few lemon wedges; brush off excess salt and squeeze lemon juice into butter, then add pepper slices. Serve shrimp immediately, with butter on the side.

SALT-BAKED SHRIMP

Steps:

• Place the shrimp and baking soda in a bowl and mix well to coat. Allow to rest for at least 20 minutes.
• Place the water and 1 tablespoon salt in a pot, cover, and bring to a boil over high heat. Add the shrimp and water-blanch for 10 seconds. Remove the shrimp with a strainer and run cold water through them to cool. The water-blanching removes all of the liquid from the shrimp.
• Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess. Heat a wok over high heat for 1 minute, add the peanut oil, and heat to 350 degrees F. Place the shrimp in a Chinese strainer, lower into the oil, and oil-blanch for 1 minute. Turn off the heat, remove with the strainer, and drain. Transfer the oil from the wok to a bowl.
• Return 1 tablespoon of the reserved oil to the wok and heat over high heat for 20 seconds. Add the remaining 1/2 teaspoon salt and the chilies and cook, stirring, for 45 seconds. Add the shrimp and cook, stirring, making certain they are well coated, for 1 minute. They should be dry and crusted. Turn off the heat, transfer to a heated platter, and serve.