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THE SHRIMP COCKTAIL
3
2 shell−on (21 to 25 count) tiger shrimp
For the brine:
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1
1
2
/4 cup kosher salt
/4 cup sugar
cup water
cups ice
For the cocktail sauce:
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1
4
1
(14 1/2−ounce) can diced tomatoes, drained
/2 cup prepared chili sauce
tablespoons prepared horseradish
teaspoon sugar
Few grinds fresh black pepper
1
/2 teaspoon kosher salt
1
tablespoon olive oil
Sprinkle Old Bay seasoning
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) Using a pair of scissors or a serrated knife, make an incision down the backside of the
shrimp, following the intestinal track.
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) 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.
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) 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.
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1
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0) Place shrimp onto a sizzling sheet pan and return to broiler immediately.
1) After 2 minutes, turn the shrimp with a pair of tongs.
2) Return the shrimp to broiler for 1 minute.
3) Transfer to a cold cookie sheet. Refrigerate immediately.
4) Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.
Yield: 4 servings
THE SHRIMP COCKTAIL
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