Shrimp Cocktail

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I made this recipe last Sunday for my husband and his father when he stopped by to visit on Father's Day. I know his dad likes shrimp cocktail, and this recipe, which I've made a few times, is really far superior to boiled shrimp and bottled cocktail sauce. It's from Alton Brown on the Food Network, and if you've ever tried one of Alton Brown's recipes, you know he usually gets it right.

The shrimp are brined for a short period of time and then broiled with olive oil and Old Bay Seasoning. Maybe a step or two more than buying frozen cooked shrimp but so worth it. They really pop when you bite into them. The sauce is zingy and more fresh tasting than bottled sauce. After I put them out, they were gone in no time at all. The only change I made to the recipe is to peel the shrimp down to the tail. My kids just don't like messing with little shrimpy shells and legs when they're eating (and neither do I!). If you can buy deveined tiger shrimp, you can skip the first step.

Shrimp Cocktail

2 lbs. med.-large raw tiger shrimp
1/4 c. kosher salt
1/4 c. sugar
1 c. water
2 c. ice

1 (14 1/2-ounce) can diced tomatoes, drained
1/2 c. prepared chili sauce
4 T. prepared horseradish
1 t. sugar
Few grinds fresh black pepper
1/2 t. kosher salt

1 T. olive oil
Sprinkle Old Bay seasoning



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.

Source: Food Network

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