- Course: Hot Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 4 Times
Raja explains that he cooks the gambas (shrimp) on a bed of salt because it preserves their moisture and keeps them juicy. Whatever the reason, his were some of the best.
- Coarse sea or kosher salt
- 1 pound large head-on shrimp in the shell
Heat a plancha or large cast-iron skillet over a hot grill fire or medium-high heat until hot. Spread a ¼-inch-thick layer of salt on the plancha (or in the skillet). Lay the shrimp on the salt and cook until opaque throughout, 2 to 3 minutes per side. Serve with plenty of napkins.
© 2008 Frappe Inc.
Nutritional information is based on 3 servings.
Nutritional information is based on 1/8 teaspoon added salt per serving.