Salt-Roasted Shrimp with Scampi Dip

Photo by Jaime S.
Adapted from epicurious.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from epicurious.com

Ingredients

  • 1

    4-pound box rock salt

  • 16

    uncooked unpeeled large shrimp

  • 1/3

    cup dry white wine

  • 2

    tablespoons fresh lemon juice

  • 2

    garlic cloves, minced

  • 1/2

    cup (1 stick) butter, chilled, diced

  • 1

    tablespoon chopped fresh Italian parsley

Directions

Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer atop salt. Preheat oven to 500°F. Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat. Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter; whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with salt and pepper. Let stand while shrimp cook. Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes. Transfer sauce to bowl; nestle in salt.

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