Cooking with Salt

Hosted by

Valerie Aikman Smith

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.