Salt Roasted Shrimp With Scampi Dip
.
Yield
8 servingsPrep
5 minCook
16 minReady
24 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pound |
rock salt
|
* |
| 16 | each |
shrimp
large, unpeeled |
*
|
| ⅓ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
butter
chilled, diced |
|
| 1 | tablespoon |
italian parsley
fresh and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
rock salt
|
* |
| 16 | each |
shrimp
large, unpeeled |
*
|
| 79 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 2 | cloves |
garlic
minced |
|
| 118 | ml |
butter
chilled, diced |
|
| 15 | ml |
italian parsley
fresh and chopped |
|
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.
