Salt Block Seared Shrimp
Have you ever cooked on a salt block?
A salt block literally transforms the taste of anything you cook on it. For this simple shrimp recipe all we did was add shrimp to a hot salt block. It's that easy and that delicious.
A salt block is literally a slab of pink Himalayan salt mined from million year old salt mines in Pakistan. It's the latest trend in cooking.
I didn't know what a salt block was until my neighbor introduced me to it. She had purchased a salt block after dining at the upscale and prestigious Salt restaurant in Amelia Island, Florida.
It retains hot and cold temperatures evenly and for a long time. For dinner, use it to sear shrimp, scallops, chicken or steaks. I can't wait to see try my hand at asparagus on the block.
It can also be used cold as a serving platter for cheeses and fruits or even shrimp cocktail. Or try your hand making ice cream.
Most home stores carry salt blocks and they make great gifts if you're looking for something unique and one-of-a-kind.
You may want to even pick up two salt blocks so you can always have one that can be used for cold dishes because once you use it hot it cannot be then used cold.
Also be sure to pick up a copy of Mark Bitterman's "Salt Block Cooking" to go along with your salt block because there is a lot to know about cooking with salt blocks.
Have you used a salt block? What's your favorite thing to cook on the block?
Salt Block Seared Shrimp
- 1 pound shrimp (enough to serve your crowd) peeled
Place your salt block on a cookie sheet or salt block holder and place into a cold oven. Preheat your oven to 150°F. Once preheated leave it in the oven for 15 minutes. Then increase the heat to 250°F and allow your salt block to heat up for another 15 minutes. Follow this pattern increasing your oven temperature by 100 degrees and allowing your salt block to heat up for 15 minutes before increasing the temperature. Once you reach 450°F allow yourself block to continue heating at this temperature for another hour.
Now you're ready to cook the shrimp. Place your peeled and deveined shrimp on the salt block and allow it to sear for about 5 minutes. Flip your shrimp and sear the other side for five minutes or until your shrimp is pink and cooked. Use caution removing the shrimp from the salt block – it will be smoking hot.
If you plan on using your salt block for searing a large quantity of shrimp be sure to reheat your salt block so it's good and hot or finish cooking your shrimp on the salt block but in the oven at a lower temperature, like 350°F until pink and done.
Note: Allow your salt block to cool completely before cleaning it. Do not run it under water. I use a wet vegetable brush to scrape off any bits and this removes any remnants from the previous meal. Be sure to store your salt block in a cool dry spot.
Serves 8. Total cook time: 30 minutes