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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
Preparation
Step 1
Preparation
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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