Tuesday, September 18, 2012

Peruvian Salt Roasted Shrimp with Pimenton Aioli

From the kitchen of One Perfect Bite...I had planned to do a lot of Peruvian cooking before our October Amazon adventure began, but it seems the universe, or at least the clock, has conspired against me. I've only made a few of the dishes I intended to try, but, hopefully, they'll give the Silver Fox and me a real sense of what's to come. The recipe I'm featuring tonight came from an article written by John Broening for The Denver Post. The recipe, and the unusual technique used to cook the shrimp, was given to him by an uncle who lives in Peru, where the dish would be made with langoustines. In order to make this dish, you'll need a cast iron skillet, large unpeeled shrimp and a boatload of Kosher salt. The shrimp go into a hot skillet to which no oil has been added. They are covered with kosher salt and allowed to cook for several minutes on each side. As they cook, the salt forms a crust that keeps the shrimp super moist and flavorful. The shells, which remain on the shrimp as they cook, keep them from becoming too salty. Once they are cool enough to handle, the salt is brushed off and the shrimp are peeled. They are served with a fabulous quick-fix aioli that I know you will enjoy. This is a wonderfully flavorful dish that almost had my socks going up and down. I am withholding that accolade only because peeling the cooked shrimp is a real bother. I liked this dish enormously and I'll fix it again. I think those of you who try the shrimp will like them as much as I do. Here's the recipe.

Peruvian Salt Roasted Shrimp with Pimenton Aioli...from the kitchen of One Perfect Bite courtesy of John Broening and the Denver Post

Pimenton Aioli
Juice of 1 lemon
2 egg yolks
2 teaspoons minced garlic
1 tablespoon sweet smoked paprika
1 teaspoon hot sauce
Salt and pepper
1 cup canola oil
Salt Roasted Shrimp
2 pounds jumbo shrimp, unpeeled, intestine removed
2 cups kosher salt
Lemon wedges

1) To make aioli: Purée lemon juice, egg yolks, garlic, paprika, hot sauce, and salt and pepper in a food processor. Add canola oil slowly with processor running to emulsify. Refrigerate aioli, covered, until ready to use.
2) To make shrimp: Heat a large cast-iron skillet over medium heat. Working in batches, add enough shrimp to fill pan so the pan is full but the shrimp are not touching. Generously sprinkle exposed surface of shrimp with salt and cook for three minutes. Turn, and sprinkle with a little more salt. Cook 2 minutes and remove to a platter. Repeat procedure until all shrimp are cooked. Serve family-style with smoked paprika aioli and lemon wedges. Yield: 6 to 8 servings.

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banana wonder said...

These babies are beautiful!

Katz Tales said...

Gosh that looks too salty for me - but I do love shrimp.

elly said...

Spero proprio che la traduzione mi abbia dato tutti gli ingredienti giusti. Questa ricetta mi è piaciuta veramente molto e vorrei tanto provare ad assaggiarla!! Bel blog! Ripasso di sicuro!!

Veronica Miller said...

Almost had your socks going up and down! I love that! This is very unique and sounds so delicious. I don't mind peeling shrimp, there are worse things, like cracking crab legs-so much work for so little reward!

Priya said...

Very tempting and irresistible.

Kim Garceau said...

This looks like a perfect way to cook and to preserve the taste of the shrimps. I think I would enjoy it too!!!! Peru, you will have a great adventure, Mary!

Pam said...

I've always wanted to try salt roasting something!

StephenC said...

In the interests of full disclosure, no recipe that requires "a boatload of kosher salt" is going to make the cut in my kitchen. I'll order it in a restaurant instead. As usual you have revealed a fascinating concoction. May you and the S.F. have a wonderful trip.

bellini said...

Cooking meats and seafood in salt is something I have wanted to try for sometime Mary. How long before you head off on your Peruvian adventure?.

Sue/the view from great island said...

Great dish Mary, I can't wait for more of the Peruvian recipes. I saw this salting technique done with a whole fish recently and I was fascinated. The shrimp seems a little more manageable for a first try. And the aioli sounds like it would be a great dipping sauce for lots of things, too.

Top Cuisine avec Lavi said...

Great recipe, looks delicious!

teresa said...

what a fun way to cook shrimp, this looks wonderful

David said...

Mary, Beautiful shrimp appetizer! The dip sounds terrific and the idea of salt roasted shrimp seems about perfect. Thanks for the recipes... Take Care, Big Daddy Dave

We Are Not Martha said...

Yum! I haven't had enough shrimp this year and this dish looks just perfect!


Duncan D. Horne - the Kuantan blogger said...

You certainly have that shrimp looking very appealing!

Dining Alone said...

What an interesting way too cook shrimp, and I love your 'socks up and down' comment, too funny :) I have never heard that before.

Vicki Bensinger said...

I've never made shrimp in a salt crust but I bet they're so succulent. The aioli sounds delicious as well.

Anonymous said...

Very nice recipe Mary, thanks

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Jenn said...

I came for the shrimp, but stayed for the aioli!! YUM!!!!

Tricia @ saving room for dessert said...

Oh my - that is terribly interesting! The aioli sounds terrific too. Love shrimp! I somehow missed your post about the upcoming trip. How wonderful. My sister-in-law lives on the Amazon near Urucurituba Brazil - if you float by that village tell them I said hi!

France@beyondthepeel said...

I've never cooked this way with shrimp. I can't wait to try it.

http://platanosmangoes.com said...

You did really good on this one.

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