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It was a long and delightful morning touring Moss Mountain Farm with Mum and my Aunt, and a long and wonderful bike ride in the afternoon with my husband, after which I didn’t feel like making a trip to the supermarket. While my husband dropped the kids off for sleepovers, and stopped to pick up supplies for gin and tonics, I foraged through the fridge, freezer and pantry, and turned up enough provisions, to construct a lovely seafood meal of mussels, smoked salmon, crispy bread, a green salad and Salt Roasted Shrimp with Scampi Dip.


salt roasted shrimp

1 4-pound box of 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 butter, chilled and diced

1 tablespoon chopped fresh parsley

Spread salt in 13-by-9-inch baking dish. Arrange shrimp in single layer atop salt.

Heat oven to 500F. 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.


Recipe adapted from Bon Appetit, April 2009