How to make Shrimps Baked with Salt
Shrimps baked with salt are whole shrimp, shell and head on, buried in rock salt and baked for about 18 minutes. The salt keeps the moisture in, and the shell keeps the salt out. Ready in about 35 minutes.
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4 people
- Calories
- 70 kcal
- Course
- Appetizer
- Cuisine
- Albanian
As written.
Ingredients
0 of 3 ticked
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No rock salt?
Coarse sea salt works the same way. With normal fine salt, mix it with eggs first. For every 200 g of salt, use 1 egg, so 5 eggs for 1 kg.
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Which alcohol?
A spirit of about 80 proof (40% alcohol), like cognac or rum. Wine and beer won't light, and much stronger alcohol is too dangerous. Or leave it out, because it's only for presentation.
You'll need
- Baking pan (oven-safe, deep enough to bury the shrimps in salt)
- Small cup (to pour the alcohol from)
- Long lighter or long matches (for the flame)
Instructions
-
Wash the shrimp
- The only thing needed to prepare the shrimps is to wash them really, really well.
- It is important not to take the shell or the head off, otherwise you are going to end up with hot pickled shrimps.
Turn the oven on now, so it's at 430°F (220°C) by the time the pan goes in.
- You need
- 600 g shrimp
Shell and head stay on.
-
Bury them in salt
- To prepare the dish, we need a baking pan.
- In the baking pan, pour a quarter of the salt and start arranging the shrimps, as we did with the ladyfingers in my tiramisu.
- After all the shrimps are perfectly arranged, add the rest of the salt to the baking pan.
- Be careful not to rearrange the shrimps when adjusting the salt.
- It is important for the salt to be rock salt.
- You need
- 1 kg rock salt
-
Bake
- Preheat the oven to 430°F (220°C).
- Cook the shrimps for approximately 18 minutes.
To check, dig one out with tongs and peel it. The meat should be firm, pearly and opaque, which is the FDA's test for shrimp.
-
Light it up (optional)
- For presentation purposes, you can put 25 ml alcohol on top of the shrimps, after they are baked.
- Light up the fire and get ready to take the most amazing food video you have ever taken.
Pour it from a cup, never from the bottle, and light it with a long lighter. The flames burn out in 15 to 30 seconds.
- You need
- 25 ml alcohol
Be extra careful with the alcohol.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 17 g
- Fat
- 0 g
- Carbs
- 0 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 100 mg
Estimated from USDA FoodData Central, without rock salt (coarse, sold for food), alcohol (a spirit of about 80 proof (40%), for the flame, optional).
