Recipe Talk

HELP IAM LOOKING FOR A RECIPE THAT A LOT OF ORENTIAL RESTAURANTS USE CALLED SEA SALT SHRIMP

Here are some shrimp recipe made with coarse sea salt, give them a try:

Salt-and-Pepper Fried Shrimp---

Vegetable oil for deep frying

2 tablespoons coarse sea salt

1 tablespoon freshly ground black pepper

1/2 cup cornstarch

1 pound shrimp, peeled, deveined and butterflied, with tail left on (see Note)

2 limes, cut crosswise into 8 wedges

Heat vegetable oil in wok over medium heat to about 375degrees F. Mix salt, pepper and cornstarch in a plastic bag. Add shrimp, seal bag and shake to coat each piece evenly. Put a few shrimp in your hand and shake off excess cornstarch mixture.

Working in batches, deep-fry shrimp until they turn golden and crisp, about 1 minute. Drain on paper towel or on wire rack; serve with lime wedges.

Note: Baby squid may be substituted for the shrimp. Rinse them and slice into 1/8-inch rings.

Makes 4-6 appetizer servings.

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Garlic and Sea Salt Shrimp

Serves 4

If you like garlic and shrimp, you'll love this dish. Serve the shrimp with rice or pasta, with plenty of crusty bread for sopping up the sauce.

1 1/2 pounds medium shrimp, shelled and deveined
sea salt
2 tablespoons olive oil
8 garlic cloves, peeled and coarsely chopped or thinly sliced
1 dried red chile, seeded and crumbled
3 tablespoons minced parsley

1. Sprinkle the shrimp with salt, toss and let sit for 15 minutes.

2. Heat the oil in a nonstick frying pan over medium heat and add the garlic and chile. Cook, stirring, until the garlic begins to color, about 1 minute. Turn the heat up to medium-high and add the shrimp. Cook, stirring, until the shrimp turns pink and is cooked through, about 3 minutes. Remove from the heat, sprinkle with the parsley, and serve, with rice or pasta and crusty bread.
Advance preparation: You can clean the shrimp and salt it hours ahead of making the dish. Keep in a covered dish in the refrigerator.

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Pan-Seared Shrimp over Greens with Strawberries, Melon and Warm Sambuca Dressing

ingredients:
Serves 4.
11/2 - 2 pounds medium or large shrimp, peeled, de-veined
Mixed baby greens
12 whole strawberries, preferably with stems on, rinsed
1/4 ripe cantaloupe, seeded
Cooking oil
sea salt

For the Dressing:
1 cup Sambuca
2/3 cup neutral oil (grapeseed oil works well)
1/3 cup rice vinegar
Juice of 1 lemon
2 t. mustard
1 shallot, peeled, small dice
Salt and freshly-ground black pepper

instructions:
In a bowl, whisk together dressing ingredients. Reserve.

Cut the cantaloupe into several thin slices. Cut away the rind, following the contour of the melon. Cut the slices into 12 pieces approximately 2-3 inches in length.

Make approximately 5-6 slices in each strawberry, depending on the size of the berry, taking care not to cut through the stem. Fan the strawberries.

Place a medium-size mound of greens in four plates, and garnish the perimeters of the plates with the fanned strawberries and cantaloupe-- alternating melon-strawberry, melon-strawberry, melon-strawberry-- for a total of three berries and three pieces of melon.

In a fry pan, heat just enough oil to coat the bottom of the pan. Heat until oil just begins to smoke. Add shrimp, and season with kosher salt or sea salt. Fry on one side until golden brown. (Take care not to stir-fry. Just let shrimp cook undisturbed.) With tongs, turn shrimp, and fry on other side until golden brown. (Take care not to overcook. Shrimp cooks very quickly!) Remove from pan, and reserve in a separate bowl.

Remove pan from heat (this step is important). Add Sambuca. Place pan back on burner, taking care that the Sambuca WILL FLAME. When flame subsides somewhat, scrape the bottom of the pan to remove browned bits. Allow the Sambuca to cook until flame goes out, and continue to reduce until the Sambuca is very thick but not yet a glaze.

Place mounds of shrimp over the greens in the individual plates. If there are juices from the shrimp in the bottom of the bowl, pour those juices into the bowl of dressing.

Add dressing to the pan with the Sambuca glaze. Continue to cook until reduced to desired consistency, about 3-5 minutes. Pour over salads, including a drizzle over the strawberries and cantaloupe. Sprinkle with sea salt, and serve right away.

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check out this link....

http://www.salttraders.com/Search.bok?category=recipes