Valerie Aikman-Smith is a food stylist and the author of Salt: Cooking with the World's Favorite Seasoning.
Salt-Crusted Shrimp
Adapted from Pearl Oyster Bar
(from The New York Times)
Vegetable oil or peanut oil, for frying
1/2 cup flour
3 Tablespoons cracker meal
12 medium shrimp, shells left on Coarse sea salt or kosher salt
Freshly ground black pepper
1. Fill a deep saucepan with 2 inches of oil and heat to 350 degrees. In a bowl, combine flour and cracker meal. Dredge the shrimp thoroughly in the mixture. Shake off excess and drop into the oil. Fry until shrimp is curled and crisp, about 2 minutes. Drain on paper towels and season on both sides of the shrimp. The chef recommends tartar sauce on the side.