Salt-Roasted Shrimp with Scampi Dip
Succulent large shrimp roasted on a bed of rock salt, served with a rich, buttery scampi dip made with white wine, lemon, and garlic. This elegant appetizer combines the simplicity of salt-roasting with classic scampi flavors.
Ingredients
- •1 box rock salt
- •16 whole uncooked unpeeled large shrimp
- •⅓ cup dry white wine
- •2 tablespoons fresh lemon juice
- •2 cloves garlic
- •½ cup butter
- •1 tablespoon fresh Italian parsley
Cooking Instructions
- 1.
Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer atop salt.
3 min
- 2.
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.
15 min
- 3.
Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes.
7 min
- 4.
Transfer sauce to bowl; nestle in salt.
1 min
