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