Wednesday, March 12, 2008

Salt Roasted Shrimp

4 lbs rock salt
½ pound shrimp (with heads and shells attached)*
3 sprigs sage
3 sprigs dill

Divide salt into two baking dishes. Place in the oven. Turn oven on to 400 degrees. Once oven reaches desired temperature, allow salt to cook another 15 minutes. Remove salt from oven. Layer dill and sage sprigs on top of the salt in one of the baking dishes. Lay shrimp on top of herbs, then cover with salt from the other baking dish. Return to the oven and bake for 10 minutes. Serves 2.

*If you like salt more than even I do, feel free to take the heads and shells off. However, if you like salt as much as I do or less, leave the heads and shells on until they're cooked. Oh, and if you do decide you like salt enough to eat these after they've been cooked beheaded, please drop me a line and let me know.

1 comment:

  1. Cooked beheaded? But,... but the head is good to eat!*



    * Or at least suck on.

    ReplyDelete