Sunday, December 26

Alton Brown's Shrimp Cocktail

Found this on - it was amazing!  It may seem a bit tedious to brine and broil the shrimp, but it really doesn't take much longer than steaming or sauteing and they were so flavorful it was totally worth it.

2 lbs 21 - 25 count frozen shrimp, thawed, cleaned, shelled, tails left on

For brine
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice

For cocktail sauce
1 14.5oz can diced tomatoes
1/2 cup Heinz chili sauce
4 tbsp extra hot prepared horseradish
1 tsp sugar
Fresh black pepper
1/2 tsp kosher salt

1 tbsp olive oil
Old Bay or Magic Seafood seasoning

Mix brine in a medium size mixing bowl.  Take cleaned shrimp and place in brine - marinate for 25 minutes in the fridge.

While shrimp is brining, place cocktail sauce ingredients in food processor and blend until smooth.  Store in refrigerator until ready for use.

Place empty baking sheet or broiler pan under broiler on high for 5 minutes.

Drain shrimp and place back in mixing bowl.  Toss with olive oil and seasoning.  Place shrimp onto hot broiler pan (shrimp will sizzle) and place back under broiler for 2 minutes, then flip to other side and broil for another 2 minutes.  Transfer cooked shrimp to container and refrigerate until completely chilled.  Serve with cocktail sauce.

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