Salt-Baked Shrimp with Caper Sofrito

Name: Salt-Baked Shrimp with Caper Sofrito
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

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Whole red prawns, baked in a crust of coarse salt, retain their sweetness and shape.

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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