Here’s a super simple and impressive recipe from Portland chef, Vitaly Paley. The salt crust locks in moisture but doesn’t render the shrimp “salty.” Try this recipe with fresh, wild-caught spot prawns, side stripes or other wild-caught shrimp.
I was back in my hometown for book tour events and wanted to share some images and bites from some of my old and new favorites: The Crescent City Farmers Market: Peche Restaurant. Commander’s Palace: An oldie but goodie. Mother’s Day with my 90 year-old great aunt. NEW RESTAURANT: Square Root