Salt Roasted Peel & Eat Shrimp with White BBQ Sauce

Salt Roasted Peel & Eat Shrimp with White BBQ Sauce


 Imagine the sun shining down on your face, the sound of crackling flames, and the tantalizing aroma of seafood sizzling on the grill. Outdoor cooking is not just about preparing a meal; it's an experience that engages all your senses and brings you closer to nature.

Why Salt Roasted Peel & Eat Shrimp?

There's something magical about the simplicity of Salt Roasted Peel & Eat Shrimp. The combination of salt, heat, and fresh shrimp creates a dish that is bursting with flavor. The process of roasting the shrimp in their shells allows them to cook in their own juices, resulting in tender, succulent meat that is infused with a subtle saltiness.

What gear do we use?

The Gozney Roccbox Portable Pizza Oven
Bareones 12" Cast Iron Skillet
Kitchen Scissors

 

Ingredients:

1 Dozen Shrimp, Peels ON
Kosher Salt
 
315g Mayo
50g Apple Cider Vinegar
40g Lemon Juice
12g Prepared Horseradish
9g Garlic Powder
7g Coarse Black Pepper
1g Mustard Powder
2g Kosher Salt
1g Cayenne Pepper

 

Instructions:

Use scissors to cut into the shell of the shrimp along the back, making a shallow slit.  Devein the shrimp and rinse with cool water.  Dry with a paper towel. 

Pour kosher salt into the bottom of a 10” cast iron pan, making a layer about ½” deep.  Place the pan into the oven to heat the salt for about 5 minutes.  Remove the pan from the oven and add the shrimp side by side onto the hot salt. Place them into the hot oven for 1-2 minutes.  Remove the cooked shrimp from the oven and serve with the white BBQ sauce while still hot.

To make the white BBQ sauce, add all of the ingredients into a small mixing bowl and whisk until everything is evenly incorporated.

 

Be sure to tag us when you make this on your next adventure! 

Have questions, send us a message at info@overlandchef.com.