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Shrimp Cocktail




Source of Recipe


Alton Brown - FoodTV






Recipe Introduction


The brining of the shrimp in this recipe really seems to add to the juiciness of it. Also, the fact that the shrimp is broiled rather than steamed or boiled reduces that almost under-cooked translucence that you sometimes seem to get in shrimp cocktail.





List of Ingredients



• 32 shell on (21-25 count) tiger shrimp
  
• cocktail sauce
  
• 1 T. olive oil
  
• Old Bay seasoning
  
• FOR THE BRINE:
  
• 1/4 c. kosher salt
  
• 1/4 c. sugar
  
• 1 c. water
  
• 2 c. ice
  






Instructions



1. Using a pair of scissors, make an incision down the backside of the shrimp, following the intestinal tract. Rinse tract out under cool water, leaving shells intact (I find that wiping with a dry paper towel helps to get it out). Place cleaned shrimp in a bowl w/ brine and refrigerate for 20 - 25 minutes.
   
2. Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and rinse. Drain thoroughly and dry on paper towels. In a bowl, toss w/ olive oil and sprinkle w/ Old Bay.
   
3. Place shrimp onto the sheet pan and put under broiler. After 2 minutes, turn the shrimp w/ a pair of tongs. Return the shrimp to the broiler for 1 minute. Transfer to a cold cooky sheet. Refrigerate immediately.
   
4. Once chilled, arrange with cocktail sauce in a martini glass and serve.
   






Final Comments


Alton provides a recipe for cocktail sauce, but frankly, I prefer mine. I just use chili sauce, a little catsup, lemon juice, worchestershire, horseradish and a touch of sugar. All to taste.

Serves 4.