Cookin' Outdoors with Johnny Nix                                
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Salt Baked Shrimp

1 tbsp. whole coriander
2 tbsp. black peppercorns
3 lbs. rock salt
4 bay leaves
3 star anise
10 sprigs of thyme
1 head of garlic, smashed, skin removed
1 jalapeño, sliced, with seeds
1 lemon cut into quarters
2 lbs. head-on shrimp (20-25 count)
Comeback sauce, for dipping (recipe follows)

 

Place coriander, peppercorns, rock salt, bay leaves, star anise, thyme, garlic, jalapeño, and 1 lemon wedge into a large bowl and mix well.

In a 12” Dutch Oven, put in half of the salt-spice mixture and preheat in oven for 10-12 minutes over medium high heat with top coals or 475 degrees until salt becomes hot. Remove from heat, lay shrimp in the salt, and add remaining salt to cover.

Hang back over medium high heat with top coals and bake for an additional 8-12 minutes, or until shrimp are just cooked through. With tongs, remove shrimp from salt and transfer to a plate. Garnish with lemon and serve with comeback sauce.

Comeback Sauce
Ingredients

½ quart mayonnaise
¼ cup fresh or jarred horseradish
2 tbsp. course ground mustard
½ bunch celery, outermost stalks removed, leaves removed, and diced
¼ cup green onions chopped
1 tbsp celery seed
1 lemon, juiced and zested
½ tbsp. chopped garlic
¼ cup chopped parsley
¼ cup chopped cornichons
2 tbsp. capers chopped
salt black pepper to taste
½ tbsp. cayenne pepper
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         

Preparation

Combine all ingredients mix together well.