Fresh From Nancy's Garden

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Lemon-Garlic Shrimp Cooked on a Himalayan Salt Plate with Roasted Veggies

Every time I go to Sur La Table I see the display of Himalayan Salt Plates and I’m tempted to buy one but I stop myself because I have no room in my kitchen for any more gadgets. But last time I was there I couldn’t resist–I broke down–and am I ever glad. The result was an out-of-this-world shrimp dinner. Not to mention, over time it will just erode away and solve my storage problem. 
Here’s all you need for a great shrimp dinner with roasted veggies:
  • 1 lb. shrimp, peeled and deveined
  • 1 lemon
  • 2 cloves garlic, chopped
  • a little olive oil
*Start to cook the veggies first–they’ll take longer to roast*
For the veggies: (pick your favorites–these are some of mine)
  • asparagus
  • broccolini
  • small potatoes, cut into slices
  • onion, cut into pieces
Here’s what the salt plate looks like. I also bought the rack with the handles so it’s easier to lift when it’s hot. And it gets very hot! That’s the trick to cooking. You need to preheat it either on the stove top or on the BBQ. Just a note–you can also chill it and use it to serve sushi, cheese and fruit.
I put mine right on the gas cook top and heated it on medium high for 15 minutes before I put the shrimp on it. 
Toss the shrimp in a little olive oil and garlic. When the salt block is very hot place the shrimp on it. They cook very quickly, so keep an eye on them. Turn once. I also put a few lemon slices on the block and browned them too. Don’t salt them, they will absorb some of the salt from the block.
Here’s how they looked when they were done–it took about 8 minutes.

To roast the veggies, pre-heat oven to 425. Lightly toss them with olive oil. They’ll need different times to cook so start with the veggies that take the longest. I put the potatoes in first. After about 15 minutes (depending on the size of the potatoes) add the onions and broccolini. Cook for about 5 more minutes then add the asparagus. Cook until all are crisp-tender, about 5-8 more minutes.

Here’s dinner–delicious and healthy!
As I was cooking the shrimp I realized this salt block could be the focal point of a fun dinner party where everyone gets to cook their own shrimp, meat, veggie or even dessert. I’d put it on the BBQ and let everyone have some fun. I’d even be adventurous and try watermelon cubes. My dad always put salt on his watermelon and I know that BBQ’d watermelon is great so we’ll see what happens–I’ll let you know!
It’s been another great week for me with new readers. Here’s a big Laguna Beach welcome to my new friends in the Bahamas and the Maldives. Remember, you can read all about my town at Stu News.

Categories: Fish, Main Dishes

Tags: , ,

2 replies

  1. Wow, Nancy, that looks delicious! I appreciate all the effort you put forth to show us how to cook this stuff. Especially for me, a rank amateur!Brian

  2. Shrimp, shrimp, shrimp, shrimp, SHRIMP! can never have too much shrimp…….

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