The chef Adam Evans of The Optimist in Atlanta likes to roast big, fresh Southern shrimp with the heads in a deep dish of rock salt studded with spices, an easy method that produces tender, delicately flavored and perfectly seasoned shrimp. Here, headless shrimp take on fragrance from cinnamon and star anise and get heat from jalapeños. The presentation is spectacular for a dinner party. Let the salt cool completely before you toss it out.
Ingredients
- 3 pounds rock salt
- ¼ cup whole green cardamom pods
- 2 tablespoons black peppercorns
- 1 cinnamon stick
- 4 bay leaves
- 3 star anise
- 1 lemon, cut into four wedges
- 10 sprigs of thyme
- 2 jalapeño peppers, cut into thick slices
- 1 head of garlic, outer skin removed and smashed into several pieces
- 2 pounds medium or large shrimp, about 20 to 25 pieces, with shells and tails on
- Cocktail sauce, tartar sauce or melted butter, for serving
- Nutritional Information
Nutritional analysis per serving (4 servings)
260 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 48 grams protein; 365 milligrams cholesterol; 1711 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
30 minutes
Dining and Cooking