ROCK SHRIMP WITH SPICY CREAMY SAUCE
Steps:
- Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
- In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
- Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
- In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.
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.
ROCK SALT SHRIMP
Steps:
- Preheat an oven to 400 degrees F.
- Select a 2-inch deep casserole dish that is large enough to hold the shrimp in a single layer. Add the rock salt to form a 1-inch bed in the dish. Slide the casserole dish into the oven and heat for 30 minutes.
- Add the minced garlic and olive oil to a mixing bowl to prepare the marinade.
- Make an incision down the back of each of the shrimp. Devein or remove the intestine from each piece and add the shrimp to the marinade. Toss together to coat, and let the ingredients rest for at least 10 minutes.
- Once heated, pull your casserole dish from the oven and arrange the shrimp on the bottom in 1 layer. Return the dish to the oven, and roast for 2 minutes. Turn each shrimp over, and set them aside to let the residual heat from the pan finish cooking their second sides. Serve warm.
ROCK SALT SHRIMP RECIPE - (4.4/5)
Provided by [email protected]
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Select a casserole dish, large enough to hold the shrimp in a single layer and at least 2 inches deep (5 cm). Add rock salt to form a 1 inch bed (2.5 cm) in the pan. Set the pan in the oven and heat for 30 minutes. Mince garlic, add to mixing bowl with a good drizzle of olive oil for the marinade. Make an incision down the back of the shrimp, de-vein or remove the intestine, and add shrimp to bowl. Mix it all up. Let rest at least ten minutes. After 30 minutes, pull your roasting dish out of oven and set the shrimp on top and return to oven to roast for 2 minutes. Turn the shrimp over and set aside to let the residual heat finish the cooking on the second side. Serve warm.
ROCK SALT SHRIMP
Make and share this Rock Salt Shrimp recipe from Food.com.
Provided by Chuck Hughes
Categories < 60 Mins
Time 50m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Preheat an oven to 400 degrees F.
- Select a 2-inch deep casserole dish that is large enough to hold the shrimp in a single layer. Add the rock salt to form a 1-inch bed in the dish. Slide the casserole dish into the oven and heat for 30 minutes.
- Add the minced garlic and olive oil to a mixing bowl to prepare the marinade.
- Make an incision down the back of each of the shrimp. Devein or remove the intestine from each piece and add the shrimp to the marinade. Toss together to coat, and let the ingredients rest for at least 10 minutes.
- Once heated, pull your casserole dish from the oven and arrange the shrimp on the bottom in 1 layer. Return the dish to the oven, and roast for 2 minutes. Turn each shrimp over, and set them aside to let the residual heat from the pan finish cooking their second sides. Serve warm.
Nutrition Facts : Calories 8.7, Fat 0.1, Cholesterol 7.6, Sodium 34.5, Carbohydrate 1.1, Fiber 0.1, Protein 1
SPICED SALT-BAKED SHRIMP
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.
Provided by Kim Severson
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 1289 milligrams, Sugar 1 gram, TransFat 0 grams
ROCK SHRIMP TEMPURA (PAN-FRIED)
This is based off the famous recipe from Nobu. If you've ever had the rock shrimp at one of his restaurants, you'll definitely want to make these.
Provided by Cipher
Categories Appetizers and Snacks Seafood Shrimp
Time 18m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.
- Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.
- Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.
Nutrition Facts : Calories 351 calories, Carbohydrate 18.8 g, Cholesterol 275 mg, Fat 20.3 g, Fiber 0.9 g, Protein 22.3 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 0.1 g
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- Heat oven to 400ºF and place pans of salt in oven to heat. When the oven reaches temperature, continue heating the salt for 15 minutes.
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