Ebi Shio (Shrimp Salt)

See the RecipeTodd Coleman

In this thrifty dipping salt, the shells peeled from shrimp are roasted, ground, and mixed with sea salt for a nutty, briny flavor. This recipe first appeared in our December 2012 issue along with Kellie Evans's story Big Dipper.

Ebi Shio (Shrimp Salt)
In this thrifty dipping salt, the shells peeled from shrimp are roasted, ground, and mixed with sea salt for a nutty, briny flavor.
Yield: makes About 1/4 Cup

Ingredients

  • 2 cups shrimp shells, rinsed
  • 2 tbsp. fine sea salt

Instructions

  1. Heat an oven to 400°. Spread shells on a rimmed baking sheet, and cook until bright pink and completely dry, about 15 minutes; let cool. Transfer to a spice grinder, in batches if necessary, and pulse into a fine powder; mix with salt.