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!
- Large shrimp or prawns, shell on
- Heat a plancha or cast iron grill or frying pan over high heat.
- Pour salt liberally onto the plancha/grill/pan. You want to create a "bed" for your shrimp.
- Continue to heat the salt. If you hear popping sounds from the salt, you know it's hot enough.
- Place your shrimp on the salt, making sure not to crowd them. Gently press them into the salt.
- Cook for 3-4 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 3-4 minutes more.
- Flake any dark crusts off of the shrimp and transfer to a plate. Let it cool slightly.
- Serve with my Lemon-Basil Dipping Sauce, and let guests peel the shrimp themselves.
- 1 cup good quality mayonnaise
- ¼ cup fresh basil leaves, chopped
- grated zest and juice of 1 lemon
- 2 anchovy fillets
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Combine the mayonnaise, basil, lemon zest and juice, anchovies, salt and pepper in a food processor and process until smooth.
- Cover and refrigerate for at least 1 hour and up to 4 hours before serving.