This Shrimp Cocktail is super easy and probably done in a way you haven’t tried before. I don’t have a lot of experience with shellfish, but with this recipe I didn’t feel like I needed it. It was perfect over the holidays and even nice as a healthy dish going into the new year!
I got lucky, sort of. This recipe calls for shell on shrimp, and while I did get the shell on shrimp they were already deveined for me. In fact, I couldn’t find a frozen kind with the vein still intact. Good for time saving, but not if you want to learn how to devein properly. Oh well, we’ll cover that in another post down the road.
* 32 shell-on (21 to 25 count) tiger shrimp-Alton suggests getting frozen unless you live close enough to the ocean to catch them yourself
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
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.
Recipe Courtesy of FoodNetwork.com