“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There’s, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan-fried, deep-fried, stir fried. There’s pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich… That’s, that’s about it.”

A stunning photo in Garden & Gun dictated my dinner intended as a nice appetizer choice to serve my next dinner guests (my welcome back gang) for a casual al Fresco dinner if the weather cooperates and if not then we get salt baked shrimp and comeback sauce to still hands-on nibble on.  Link to recipe and photo in Garden and Gun below:

Another peel and eat shrimp recipe for the keeper file.  I found the comeback sauce a little different in that it didn’t call for chili sauce which gives it a pink color associated with most comeback sauces, but I like the pinkish color and I missed adding in crazy things like Worcestershire sauce and Louisiana hot sauce so of course this guy’s version was adapted after I tasted it and very nice and if you close your eyes and taste with my changes it’s like a good “cocktail sauce”, a bit more mellow but perfect to go with the salt baked shrimp.

Simple changes of about a tablespoon or more of chili sauce, dashes of WS, and dashes of hot sauce…no chili sauce, use ketchup.

I enjoyed the shrimp cooking method and was lucky to have most ingredients on hand with the exception of star anise (keep forgetting to go to the Asian store), but I combined some anise seed and fennel as a substitute.

Please keep in mind that I made 1 pound of NC  large shrimp…

Salt-Baked Head-On Shrimp with Comeback Sauce
(Serves 4)

Ingredients

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
2 lemon wedges
2 lbs. head-on shrimp (20-25 count)
*Comeback sauce…pick one or use this version and adapt and make it your own

Comeback Sauce
(Yields ⅔ quart)

Ingredients

½ quart mayonnaise
¼ cup fresh or jarred horseradish
2 tbsp. whole-grain mustard
½ bunch celery, outermost stalks removed, leaves removed, and diced
½ large shallot, diced
1 lemon, juiced and zested
½ tbsp. chopped garlic
¼ cup chopped parsley
¼ cup chopped cornichons
2 tbsp. capers
½ tbsp. salt
½ tbsp. fresh-cracked black pepper
½ tbsp. cayenne pepper

Preparation

Combine all ingredients in a blender and pulse until mixture is incorporated.

http://gardenandgun.com/article/anatomy-classic-shrimp-rocks

I enjoyed the shrimp cooking method and was lucky to have most ingredients on hand with the exception of star anise (keep forgetting to go to the Asian store), but I combined some anise seed and fennel as a substitute.

Perfect for a light dinner to serve with a favorite chopped salad along with a Blue Moon beer served in a frosted glass with a slice of orange.  My preference, a plate of seasonal sliced tomatoes, drizzled with EVOO and Russo vinegar, seasoned with fresh basil—salt and pepper at the table…

Take the time to enjoy the summer season