Aged Balsamic Sea Salt: Revered by chefs and foodies everywhere, fusing together the rich, concentrated flavor of aged Modena balsamic vinegar with our hand harvested sea salt was a no-brainer. The result is a mouthwatering balance of sweet, sharp, spicy, and salty. Try it on a salad with fennel, herbs and tomato, any dish with ricotta cheese, or on sliced pears for a super easy delectable snack.
Fusion Sea Salts are the result of our search to combine sea salts with pure natural flavor. When we first thought of infused flavored salt blends, we wanted to fuse natural ingredients together in a way that hadn't been done before. We imagined putting fresh ingredients inside the sea salt without compromising our signature purity. After a long-developed proprietary process, the result is Artisan Salt Company's Fusion Flavored Sea Salt. This is the new generation of gourmet seasoning.
Balsamic Shrimp Recipe
1 1/2 pounds large uncooked shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 cup Traditional Balsamic Vinegar
Aged Balsamic sea salt
1 tablespoon snipped chives, chervil leaves, or minced Italian parsley for garnish
Mix the shrimp with the garlic and olive oil in a bowl and set aside to marinate for half an hour. Sprinkle lightly with Aged Balsamic sea salt.
Heat a skillet large enough to hold the shrimp and when it's hot, add the butter. When the butter sizzles, add the shrimp. Using a wooden spoon, flip and toss the shrimp around in the skillet over medium to medium-high heat until they just start turning pink. Add any remaining oil and garlic (from marinade in the shrimp bowl); stir well.
Reduce heat to low, add the balsamic vinegar, 1 tablespoon at a time, stirring rapidly so it will combine and coat the shrimp. Add an additional 3 tablespoons, one at a time, and continue to cook the shrimp stirring constantly until they're coated with the balsamic glaze and done (1 or 2 minutes), but still springy to the touch.
Remove the shrimp to a serving platter and sprinkle very lightly once again with the Aged Balsamic sea salt. Drizzle with the Balsamic Vinegar Glaze and sprinkle with the chopped herbs. Serve immediately.
Makes 4 to 6 servings.