Last year for Christmas I got the most amazing Secret Santa gift from one of my foodie friends who obviously knows me pretty well. The gift was a Himalayan salt block
Cook on salt? Huh? At first I was just as confused until my good friend google came to my rescue. I learned that cooking on salt blocks is great way to infuse just the right amount of salt flavor into foods and creates an awesome crust as it sears. This was sounding right up my alley for fun cooking tools. If you’re looking for a gift for the foodie in your life, I highly recommend thinking about something unique like this!
The first recipe I ever made on the salt block was shrimp. They seemed pretty simple, and something I am very comfortable cooking which means I felt like I could tell when they were done while cooking on something unfamiliar.
These shrimp were in one word, AMAZING! I coated them with a little garlic and cayenne for flavor but no salt. Cooking them on the salt block created a crust on each side formed by the hot sear provided by the hot salt block.
Here’s what you need:
Start by heating up the salt block directly on your stovetop. I centered mine between two burners like you would a rectangular grill pan. This is a process that you definitely need to plan some time for. Salt blocks need to be heated slowly so the salt doesn’t crack. I heated mine in 3 – 15 minute increments.
- 15 minutes on low
- 15 minutes on medium
- 15 minutes on high
When you get to the last 15 minutes, get the shrimp ready.
Coat the shrimp with a small drizzle of oil (I used coconut and vegetable mix which can withstand a high heat), garlic powder and cayenne powder.
Place the shrimp directly on the salt block.
Cook for about 3 minutes per side, until opaque. You can see the nice sear the shrimp is getting from the salt.
Remove from heat and serve immediately.
I haven’t tried this yet, but if you cool the shrimp down it would be a really tasty way to enjoy shrimp cocktail. Serve up chilled with a little prepared cocktail sauce. I bet the salty, crusty shrimp would add a whole new dimension to a standard appetizer.
- 8 oz jumbo tail-on shrimp, peeled and deveined
- Oil (I used a coconut vegetable oil mix)
- Garlic powder
- Cayenne pepper powder
- Himalayan salt block
- Heat the salt block slowly in 3 – 15 minute increments increasing from low to medium to high.
- During the last 15 minutes mix the shrimp with a light drizzle of oil and garlic and cayenne pepper to taste.
- Cook directly on the hot salt block for 3 minutes each side until opaque.
- Serve immediately
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