Salt-Baked Shrimp with Caper Sofrito | Saveur

Ingredients

• 6-8 medium ripe plum tomatoes (1½ lb.), or substitute drained canned plum tomatoes
• 3 tbsp. extra-virgin olive oil
• 1 medium onion (6 oz.), finely chopped
• Kosher salt
• 1 medium garlic clove, minced (1 tsp.)
• ¹⁄₄ cup drained and rinsed capers in brine (1 1/3 oz.)
• 16 shell- and head-on extra-large shrimp (2½ lb.)
• 5 lb. (13½ cups) coarse sea salt or coarse kosher salt
• 1 tbsp. coarsely ground black pepper
• 3 large egg whites