Shrimp Cocktail Recipe

The holiday season is upon us, and thoughts turn to special meals and food to share with family and friends. Shrimp cocktail is an incredibly easy to prepare and delicious appetizer that can be served cold at your next gathering. The shrimp are brined before a quick broil in the oven, chilled, and then served with a sauce that has a little kick to it. I find that this recipe strongly enhances the flavor of the shrimp, and is nicely complemented by the zesty sauce. Alton Brown is the source for this recipe, although I did not use the Old Bay seasoning as he suggests. I served the shrimp with the shell on, although next time I will probably remove the shells (after cooking and chilling) before serving. NOTE: Brining and cooking the shrimp IN their shells is the secret to bringing out the wonderful flavopr of the shrimp.

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

"Devein" the shrimp by slicing carefully through the shell along the back and running cool water to remove the intestinal tract. Leave the shells on the shrimp.

Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes.

While shrimp are brining, place all cocktail sauce ingredients into a food processor and pulse 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 very hot 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 and refrigerate immediately OR place in a pre-chilled metal bowl in the freezer until chiiled through (but not frozen).

Once shrimp have chilled, place them on a serving platter with the bowl of sauce, or serve in individual small bowls with sauce as desired.

Comments

[Garrett]

You know what this is? Sheer F***ing Genius. I would never have thought to brine shrimp. Never.
Bra-vo!

[Andrea]

Garrett, I have to give Alton Brown credit (again) for the recipe-- it is truly the best shrimp I have ever had. Somehow, it had the essence of shrimpiness. And the cocktail sauce was kick assingly good too.

I made this to test it out before the food blogger gathering.... the one I missed :( I will keep it in my repertoir for next time!
A.