Umami Salt!
A delicious condiment that is great for your gut microbiome!
That's right- this umami-rich flavor booster contains roasted shrimp shells, a source of chitin.
You can also find chitin in the exoskeletons of edible insects, but if you'd prefer not to go that route, SHRIMP SALT to the rescue!!!😃
Sprinkle it on stir fries, salads, fish, chicken, beef, pork, veggies- okay, sprinkle it on EVERYthing! It doesn't actually taste like shrimp, it tastes like a toasty seasoned salt- I'm addicted!
Watch the video on YouTube to learn more about the best and worst foods for your microbiome, thoughts on keto, my own microbiome trials and tribulations and of course a demonstration of how to make the Umami Salt!
You will need:
1/2-1 lb Fresh or frozen shrimp, NOT peeled (SHELL-ON).
I use Wild caught, product of USA. (5 good reasons to avoid imported farmed shrimp.)
1/4-1/2 c liquid of your choice: water, stock or coconut milk
Himalayan Pink Salt or Sea Salt
Optional: Few sprigs of fresh thyme or 2 garlic cloves
Directions:
Add shrimp to a skillet on medium heat along with the liquid of your choice and optional thyme and/or garlic if using.
Cover the skillet and let shrimp cook until pink and cooked through, flipping once halfway.
Remove the shrimp from the liquid and set aside to let cool.
(Use that flavorful broth to make a delicious veggie stir fry!!! Or at least save it in the fridge or freezer- shrimp shells impart a delicious flavor to the liquid they are cooked in!)
When shrimp are cool enough to handle remove all of the shells and legs.
Use the shelled cooked shrimp meat in any dish you'd like or eat as-is. (You can add horseradish to my AIP Ketchup to make a delicious cocktail sauce!)
Place all of the shells and little legs on a cookie sheet or broiler pan. You can use parchment paper if you'd like, one less pan to wash.
Put them in the oven or toaster oven under the broiler until they are the texture of crackly, fallen autumn leaves. It takes very roughly 5 minutes, but don't set a timer and walk away- keep a close eye on them.
When the shrimp shells are thoroughly dried and crispy put them in the coffee grinder (pack them in!) and pulse to a powder. They can be used just like this as a delicious add-on to whatever you are eating.
To make a salt you can use in your shaker, just add an equal amount of salt to the coffee grinder and pulse them together- voila! Umami Salt!!!
I love this salt so much I make a meal with shrimp every time I run out just so I can make more salt! I can't be without it now. As if the flavor wasn't enough, I also feel good knowing it is also healthy for my gut!
I hope you love it too!!💗
As seen on Phoenix Helix's Recipe Roundtable #273
Subscribe to Real World AIP on YouTube for new AIP recipe & inspiration videos every Thursday!
(Links in this post may be affiliate links. That means if you purchase through the link it helps to support the blog without any cost to you🙂)