Spicy Shrimp

[Miss Phode]

This is a super easy mid-week main dish for us.

2 pounds of large shrimp with shells ON, deveined
1 stick of butter
coarse ground pepper
tabasco sauce (to taste)
kosher salt

This is so easy. Spread the shrimp in a semi-single layer on a rimmed baking sheet. Cut a stick of butter into pats and scatter those all over the top of the shrimp. shake on lots and lots and lots of coarse pepper. Use more than you think you'll want or need. Sprinkle with kosher salt, about 1 teaspoon. Shake on tabasco sauce, as much as you like depending on how much you like heat. Put it under the broiler until it's cooked through. In my oven it takes 6-7 minutes with the broiler turned up on high. I put the pan about 4 inches from the heat source.

[Loz_from_oz]

why kosher salt? Does it taste that different to normal salt?

[godd.42pn]

How to Make Szechuan Spicy Shrimp. The secret to this shrimp dish is an Asian technique called "velveting" or "passing," in which the shrimp are submerged. This was pretty good. I made it according to the recipe but scaled back a bit on the spicy...

[not2late]

Kosher Salt doesn't contain iodine, so some cooks think it has a "cleaner" taste. Also the grains of kosher salt are larger than regular salt, the conversion is you need to use twice the amount of table salt for every amount of the kosher salt. Therefore

1 teaspoon of kosher salt = 2 teaspoons of regular table salt

[Georgiana]

Megs, shouldn't that be the other way around? If it's just the crystals that are larger (so, larger crystal for the same mass of salt), I think one teaspoon of regular table salt should translate to more than one teaspoon of kosher salt.