cateory: specialty
THE SHRIMP COCKTAIL
Reviews: 198
Ingredients:
- 32 shell−on (21 to 25 count) tiger shrimp
- For the brine:
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1 cup water
- 2 cups ice
- For the cocktail sauce:
- 1 (14 1/2−ounce) can diced tomatoes, drained
- 1/2 cup prepared chili sauce
- 4 tablespoons prepared horseradish
- 1 teaspoon sugar
- Few grinds fresh black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- Sprinkle Old Bay seasoning
How to make
THE SHRIMP COCKTAIL
THE SHRIMP COCKTAIL
- Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track.
- Eviscerate shrimp and rinse under cool water leaving shells intact.
- Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes.
- While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth.
- Refrigerate cocktail sauce until ready to serve.
- Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes.
- Remove shrimp from brine and drain thoroughly.
- Rinse the shrimp under cold water and dry on paper towels.
- In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
- Place shrimp onto a sizzling sheet pan and return to broiler immediately.
- After 2 minutes, turn the shrimp with a pair of tongs.
- Return the shrimp to broiler for 1 minute.
- Transfer to a cold cookie sheet. Refrigerate immediately.
- Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.
- Yield: 4 servings
Comments for
THE SHRIMP COCKTAIL
THE SHRIMP COCKTAIL
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