Trapani Aromatic Sea Salt

About Trapani Sea Salt

Salt-encrusted Shrimp

Aged Balsamic Vinegar

Coffee

Extra Virgin Olive Oil

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This SoSalt sea salt comes from the ancient salt-works at Trapani where the sea, sun and the wind creates a salt that is particularly rich in minerals contained in the sea water(Magnessium, Potassium, iodine,...). These aromatic, flavored sea salts are the results of a careful, balanced mix of sea salts, herbs and spices such as oregano, garlic, bay leaf and rosemary. Use these salts to season dishes before and after cooking and grilling for added flavors.

Sizes: Fine ground in 1/2lb dispenser

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Producer:

SoSalt SpA

Location:

Trapani, Sicily

Certification:

UNI EN ISO 9001:2000 standards
OU (Orthodox Jewish Congregation of America)

Trapani salt is produced using sun, sea water, wind and organic planktons. The most ancient reference, from 1154 B.C., describe Trapani as surrounded by the sea and the salt works. This coastal shelf on the West side of Sicily has been producing sea salt from the time of the Phoenicians.

The Trapani Sea Salt is 98% sodium choloride, however, it also has Calcium, Magnessium, Potassium, Floride and Iodine present. This richness in minerals help enhance the flavor and tastiness of foods.

The Trapani Salt is harvested both manually by hand and by machines. Learn More

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Serves 2
Prep: 10 min. Cook: 20 min.

Ingredients:
12 large shrimp
2 lemons, zested
2 limes, zested
1 jalapeno pepper, diced
1 tablespoon black peppercorns, crushed
3 cups sea salt
Lemon wedges

Preheat the oven to 350 degrees. Rinse and thoroughly dry the shrimp. Place the shrimp in a casserole dish or large pie plate.
In a large bowl, mix thoroughly the zests of lemon and lime, jalapeno, cracked black pepper and salt. Pour the salt mixture on top of the shrimp (The salt mixture should cover the shrimp completely). Roast the shrimp for 18 minutes. Remove the pan from the oven and remove the shrimp out from under the salt, keeping the salt clinging to the shells. Serve the shrimp in their shells and let everyone peel their own. Serve with lemon wedges, crusty bread and white wine.