The Shrimp Cocktail
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 Tbs    prepared horseradish  
1 tsp    sugar  
  Few grinds fresh black pepper  
1/2 tsp    kosher salt  
For the Shrimp  
1 Tbs    olive oil  
  Sprinkle Old Bay seasoning  
1 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.
2 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.
3 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.
4 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.
5 Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.
Servings: 6
Preparation time: 30 minutes
Cooking time: 15 minutes
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
Few grinds fresh black pepper
Sprinkle Old Bay seasoning
Amount Per Serving      
Calories   110.46  
Calories From Fat (25%)   27.73  
    % Daily Value
Total Fat 3.12g   5%  
Saturated Fat 0.46g   2%  
Cholesterol 56.75mg   19%  
Sodium 971.73mg   40%  
Potassium 219.69mg   6%  
Carbohydrates 12.98g   4%  
Dietary Fiber 0.86g   3%  
Sugar 0.00g      
Sugar Alcohols 0.00g      
Net Carbohydrates 12.12g      
Protein 8.16g   16%  
 Recipe Source

Author: Alton Brown


Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.