Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
This ingenious shrimp-cooking method comes from a restaurant near Valencia in Spain. It involves cooking whole shrimp in their shells in a cast-iron skillet on a bed of salt, which heats the crustaceans gently and evenly, leaving them with plenty of flavor. Leaving the shells on preserves the flavor and juices. When the shrimp are of impeccable quality as they are on coastal Spain, no sauce is necessary. But if you like, make a simple vinaigrette with a third of a cup of fruity olive oil, juice of one lemon, two crushed garlic cloves, and a few tablespoons of minced parsley. Don't forget finger bowls and empty bowls for the shells. Adapted from the cookbook "The New Spanish Table".
Units: US | Metric
Serving Size: 1 (223 g)
Servings Per Recipe: 4