Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Wednesday, August 01, 2012

Cooking Light ~ the Best of the Beach

This month for our Cooking Light Virtual Supper Club, we are talking about the Best of the Beach.
If I'm going to the beach . . . I am eating some gulf coast shrimp. The good thing is that we are close enough that we can always find some wild caught costal shrimp. Yum!
I looked through the library of cooking light recipes, until I found this . . .
Salt Roasted Shrimp with Honey Lemon Dipping Sauce .
The flavors looked like just what I wanted. Easy, Summery, and Shrimpy!


Salt Roasted Shrimp

  • 1 (4-pound) box rock salt
  • 24 unpeeled jumbo shrimp (about 1 1/2 pounds)
  • 2 teaspoons grated lemon rind
  • 1/3 cup fresh lemon juice (about 4 lemons)
  • 2 tablespoons minced green onions
  • Honey Lemon Dipping Sauce
    • 2 tablespoons honey
    • 1 teaspoon low-sodium soy sauce
    • 1/8 teaspoon ground red pepper
    • 1 garlic clove, minced

    Preparation (from Cooking Light)

    Preheat oven to 400°.
    Pour salt in an even layer in a shallow roasting pan or large cast-iron skillet. Place pan in oven at 400° for 30 minutes or until salt is very hot. Arrange shrimp in a single layer over salt. Cover with foil; bake at 400° for 5 minutes or until shrimp are done.
    Combine remaining ingredients; serve sauce with shrimp.
    Of course I felt the need to change it up a bit.
     Instead of making a honey lemon dipping sauce; I combined all the ingredients in a Zip-loc bag.  I marinated the shrimp for 1 hour before I cooked it.
    Since we were hanging out by the pool ~ I just cranked up the grill.
    I filled my cast iron skillet with rock salt and let it heat on the grill. I spread the shrimp out on top of the hot rock salt. The shrimp cooked in just a few minutes. (I repeated this so the shrimpies wouldn't be over crowded)
    No need for dipping sauce! (The rock salt didn't add a salty flavor at all)
    This is a beautiful presentation, perfect for an outdoor supper.
    Messy fingers were promptly thrown into the pool~

    Now let's see what everyone else has brought for the Best of the Beach . . .
    Jerry has made BBQ Chicken Sliders
     Val is bringing a Tuna and Red Pepper Pasta Salad
    Giz has made Ginger Beer ( I hope she is bringing lots ! ).

    We didn't have any guest blogger's sign up for this month. Remember, if you are interested in 'Cooking Light' ~ give us a shout!

    Y'all enjoy~
    Sandi

    6 comments:

    bellini said...

    This sounds like a truly memorable meal Sandi. Thanks for bringing it to the beach!!

    fourkidsmom said...

    Going to the beach soon and need some ideas for food. This sounds like something to try there.

    giz said...

    I've never tried working with rock salt but feeling the love with this dish.

    Justabeachkat said...

    Gosh, that sounds yummy!

    Hugs,
    Kat

    grace said...

    i very rarely eat shrimp, but this preparation sounds really tasty! the beach environment certainly wouldn't hurt my attitude, either... :)

    JDeQ said...

    This looks like a perfect thing for nibbling by the pool. I've never seen rock salt before . . . wouldn't have a clue where to find that! I wonder if you keep it all in the south?

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