Bart Van Olphen is an expert on sustainable seafood, and we are so lucky that he offered to meet with me to teach me how to peel and prep shrimp! Along the way, we made an amazing salt-grilled shrimp (Gambas a la Plancha) and we paired it with my Lemon-Basil Dipping Sauce. It was absolutely delicious – and all you do for the shrimp is to cook it on a bed of salt! You have to check out this video to see how amazing this cooking process is. The shrimp turned out so moist and juicy! I was really blown away.
Bart is so nice. We had such a great time!
I couldn’t believe how much salt we were using, but that’s before I realized the salt is supposed to make a little bed for the shrimp. It was SO COOL to cook shrimp this way!
Perfect shrimp. Amazing.
Then, Bart showed me how to make homemade fish sticks with homemade ketchup – lucky me! It was so easy to make, and it was so delicious. Everyone in the studio wanted more! I learned so much – thank you so much, Bart!
Be sure to check out Bart’s Youtube channel, it’s full of delicious seafood recipes. He knows what he’s talking about!
Below are the recipes for Salt-Grilled Shrimp with Lemon Basil Dipping Sauce. Enjoy!
Salt-Grilled Shrimp with Lemon Basil Dipping Sauce
- 1 pound/455 g large unpeeled shrimp or prawns
- Lemon Basil Dipping Sauce recipe follows
Heat a plancha, cast-iron grill, or skillet over high heat.
Pour lots of salt onto the plancha/grill/skillet. You want to create about a 1/2-inch/1.5 cm- thick “bed” for your shrimp.
Continue to heat the salt. Listen closely: if you hear mild popping sounds from the salt, you know it’s hot enough.
Place the shrimp on the salt, making sure not to crowd them. Gently press them into the salt with your fingers or tongs.
Cook for 3 to 4 minutes, or until the bottom half of the shrimp turns color, indicating the bottom half is cooked (time depends on the size of your shrimp).
Flip over, and cook the other side for 3 to 4 minutes more.
Flake any dark salt crusts off the shrimp and transfer to a plate. Let everything cool slightly.
Serve with the Lemon Basil Dipping Sauce (recipe follows), and let guests peel the shrimp themselves.
Lemon Basil Dipping Sauce
- 1 cup/225 g mayonnaise
- 1/4 to 1/2 cup/10 to 20 g fresh basil leaves chopped
- Zest and juice of 1 lemon
- 2 anchovy fillets
- 1/4 teaspoon freshly ground black pepper
Combine the mayonnaise, basil, lemon zest and juice, anchovies, and pepper in a food processor and process until smooth. Scrape down the sides and process one last time.
Cover and refrigerate for at least 1 hour before serving.