What’s Cooking in Gail’s Kitchen? Cheerful Choices: Himalayan Salt Plate Shrimp Skewers! How to cook with an Himalayan salt plate can be tricky. The key is patience. This can be done on an outdoor gas grill very easily. First make sure the salt block is completely dry. Always begin on a low heat setting. Allow the block to heat at that temperature for 15 minutes. Then switch the heat to medium and let the block warm for another 15 minutes. Finally, turn the heat to high for the last 15 minutes. Then sprinkle a few drops of water on the block. Once it sizzles and immediately evaporates, you may add the prepared food. Let’s do it!
HIMALAYAN SALT PLATE SHRIMP SKEWERS
Ingredients:
1 pound shrimp, peel and deveined, tails intact
1 pound smoked sausage, skinless, cut into 1” pieces
2 tablespoons bacon olive oil
2 teaspoons lemon juice
1 tablespoon dried Italian seasoning blend
Olive oil for brushing salt plate
Instructions:
Place one shrimp around a piece of smoked sausage. Thread combo onto a skewer and lay in a large baking dish. Repeat until all pieces are used. In a small bowl, whisk together bacon olive oil, lemon juice, and Italian seasoning blend. Brush onto shrimp skewers. Cover and refrigerate while Himalayan salt plate is warming up. Preheat the grill to medium-high heat. At this time slowly preheat the Himalayan salt plate over 45 minutes.* See above. The internal grill temperature should be no higher than 450°. When ready, lightly brush the preheated salt plate with regular olive oil. Working in batches, place the shrimp/sausage skewers on the salt plate and cook, turning once, until the shrimp are pink, 2 to 3 minutes per side. Pieces will appear slightly charred. Transfer skewers to a warmed platter to prevent food from becoming too salty. Brush the salt plate with more olive oil between batches. Repeat. Serve immediately.
I’ve never heard of a salt plate. What a neat idea and an awesome presentation.
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Thank you, Chris. I’m always looking for ways to enhance my cooking skills. 👀🍃
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What fun! Yet another reason to have a party!
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I agree. Fire up the grill. 🔥🍃🍤
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These look so very tasty. The salt slab is such a great way of cooking. 🙂
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I don’t use it as often as I should. 🤔
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So interesting … I love to cook with Himalayan salt but I did not know there was a salt plate! So cool and looks delicious! Best Wishes! Leigh
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Perhaps you may add an Himalayan Salt Plate to your kitchen. They last a really long time. 😍🍃
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Yes, I plan to look for one.😍
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I have never known sausages could be combined with prawns this way. It looks delicious and lovely presentation Gail. ❤️
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Isn’t it interesting how foods work well together? 🤔🍃😍
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Yes definitely.
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Now that is a funky delicious method for cooking up shrimp!
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🎶🤣 “Play that funky music, white boy…..Play that funky music ’til you die.” 🤣🎶
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Sing it girl!
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Yeah, I know……I’m showing my age. 🤣
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Nah, you’re showing your fabulously funky taste in tunes.
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Spoken like a “child of the ‘70s”. 😜☮️🎶
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How did you know I used to have a brown suede jacket?
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Just guessing. I had a brown suede purse with fringe. Loved carrying that on my hip with my bell bottom jeans. ☮️
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Those were the days.
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The recipe sounds delicious! I gave up using my salt plates/bowls for hot dishes, just use them for cold recipes. I was afraid they would break.. wimpy me 🙂
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Actually I read that you should have two salt plates: one for hot cooking and one for chilled foods. Makes sense to me. 🔥🧊
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