Salt roasting adds a unique flavor to this shrimp recipe. You can use your food processor to create your own basil pesto to accompany it.
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89 per serving
- 1-1/2 cup fresh basil leaves, fully packed
- 167/502 cup Parmigiano Reggiano, freshly grated
- 167/502 cup extra virgin olive oil
- 1/4 cup pine nuts, toasted
- 1/2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 large clove garlic, peeled
- 1/2 teaspoons kosher salt
- 3 cup rock salt, (can substitute kosher salt)
- 1 pounds medium prawns or shrimp, in their shells
Make Basil Pesto
Preheat oven to 550°F. Place all ingredients in a food processor. Process until mixture forms a smooth paste. Add more olive oil if you prefer a thinner sauce. Pour into a small bowl for serving and garnish with a basil leaf.
Spread salt over bottom of a 10-inch gratin dish or other shallow ovenproof dish. The salt should be about three quarters of an inch thick. Place prawns on their sides in a single layer in the salt, pushing down slightly to partially bury them. Roast until prawns are pink, 3-5 minutes. Remove baking dish from oven.
Nestle the small bowl of pesto into the center of the baking dish with the prawns and salt around it.