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The Shrimp Cocktail

Source of Recipe


Alton Brown, from "Good Eats"






List of Ingredients



• 32 shell-on (21 to 25 count) tiger shrimp
  
• .
  
• -- 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 Tbsp prepared horseradish
  
• 1 tsp sugar
  
• Few grinds fresh black pepper
  
• 1/2 tsp kosher salt
  
• .
  
• 1 Tbsp olive oil
  
• Sprinkle Old Bay seasoning
  






Instructions



1. Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal tract. Eviscerate the 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.
   
   
2. 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.
   
   
3. Place shrimp onto 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.
   
   Makes 4 servings.