Peel-and-eat shrimp is making a comeback. While we love 'em boiled, buttered, and seasoned with Old Bay, we’ve recently become enamored with this salt-baked version from the JBFA-nominated The Southerner's Cookbook: Recipes, Wisdom, and Stories. In this variation, Atlanta-based chef Adam Evans, whose love for Gulf shrimp goes back to his childhood in Alabama, first bakes pounds of rock salt with coriander, garlic, star anise, and jalapeños until it’s infused and warm. Two pounds of plump, head-on shrimp are then buried in the aromatic salt and placed back in the oven until the shrimp are just cooked through and bursting with flavor. Served with a spicy, mayonnaise-anchored comeback sauce that’s studded with shallots, mustard, and horseradish, these savory shrimp are truly addictive. Get the recipe.
Photo and recipe adapted from The Southerner's Cookbook.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.
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