A friend of mine bought me a slab (4 actually) of Himalayan Rock Salt for my birthday… what a brilliant gift for someone who loves to branch out occasionally in the kitchen!!
SO PRETTY!!
I decided to make a delicate Seafood Pasta dish for dinner tonight…
I put my Salt in a COLD oven directly on the racks… and heat the blocks up to 350…
Meanwhile I crack on with my local Mayport Shrimp prep…
I buy my Shrimp with their shells on… and WHENEVER possible, with their HEADS ON, TOO 😝😱👍
To shell your Shrimp, gently pull the tail off…
Then gently shell…
Reserve the shells for STOCK 😃👋👋
Just chuck them in the freezer…
Time to clean the Shrimp…
There is a digestive tract that runs along the back of the Shrimp…
Make an incision all the way along… and pull out the black line with the tip of a knife…
I also do the underside… this tends to be a white line and doesn’t have to be removed… but I always have!!
I also bought Sea Scallops… and a beautiful piece of Grouper…
I cut the Grouper into 4 pieces…
Lay them on the hot Salt Blocks… I do nothing else to them!!
They begin to cook immediately…
I time them 3 minutes a side, but a couple of centre cuts take maybe 4 minutes…
Taste a flake or 2 .. delicately salted… tender and delicious 😋
Put the Shrimp and Scallops on the blocks… these don’t take long at all… a couple of minutes a side, IF THAT!!
The fish is done!!
