Best 5 Spiced Salt Recipes

SPICED SALT-BAKED SHRIMP

Steps:

• Heat oven to 475 degrees. In a bowl, add salt, cardamom, peppercorns, cinnamon, bay leaves, anise, two lemon wedges, the thyme, the jalapeños and the garlic and mix well.
• In a large shallow baking dish, add half the salt mixture. Place in oven for 10 to 12 minutes.
• Carefully remove pan from oven and set shrimp in a single layer on salt and then cover with remaining, cool salt mixture.
• Return to oven. Bake for 8 to 10 minutes more, or until shrimp are just cooked through.
• Serve shrimp in the salt, or remove to a platter. Garnish with remaining lemon. Serve with cocktail or tartar sauce or melted butter.

BEER-BATTERED SQUASH WITH KETCHUP CHIP SALT AND SPICED MAPLE SYRUP RECIPE BY TASTY

Steps:

• Slice the acorn squash in half horizontally, then scoop out all of the seeds. Slice into ⅛-inch pieces and set aside. For the butternut squash, peel away the outer skin well and slice into similar sized slices.
• For the ketchup chip salt, transfer the chips to a resealable plastic bag then crush them into fine pieces (use your hands, a rolling pin, or a kitchen mallet). Place the chips in a bowl, then mix in the salt. In a separate bowl, mix the maple syrup and chili flakes. Set both the chip salt and spiced maple aside.
• In a large pot or Dutch oven bring your oil up to 350⁰F. While the oil heats, make your beer batter. In a large mixing bowl, add the cake flour, salt, and baking powder. Then pour in the cold beer, followed by the egg. Whisk well to incorporate.
• When the oil has reached its temperature, begin coating the slices of squash in the batter, making sure to shake off any excess, before carefully placing in the oil. Deep-fry the squash for 2 to 3 minutes, being mindful not to overcrowd the pot (this will drop the temperature), then transfer to a paper towel lined sheet tray to absorb any extra oil. Season immediately with a liberal sprinkling of the ketchup chip salt. Continue frying in batches until all of the squash is cooked.
• To serve, place the fried squash in a paper-towel lined serving basket. Sprinkle on some extra chip salt if desired, and garnish with finely sliced chives. Serve with the spiced maple syrup for dipping and enjoy!

SPICED SALT

Steps:

• Break up the bay leaves into pieces and grind them in an electric grinder. Pour them on a sheet of white kitchen paper with the sea salt crystals and mix well.
• Cut the nutmeg into chips with a sharp knife, mix with the cloves, peppercorns and allspice an grind to the same consistency as the salt and the bay leaves.
• Now mix in the marjoram and thyme and grind all ingredients together to the consistency of fine sand.
• Store in dark glass bottles and seal tightly. The salt will keep indefinitely in this way.
• Use one teaspoon of spiced salt for 1 pound dry ingredients or 1 quart of liquid.

VIRGIN-ISLANDS SPICED SALT

Steps:

• Grind all the ingredients in a mortar or food processor until well mixed.
• Store in the refrigerator.

SPICED SALT

Steps:

• Grind the star anise, cinnamon sticks, peppercorns, cloves and cumin seeds, if using, separately in a spice grinder. If using celery seed, leave whole. Combine the spices and salt in a bowl and mix thoroughly. Store in an airtight container.