Classic Shrimp Cocktail
Ingredients
- 32 piece shell-on tiger shrimp (21-25 count)
- 0.3 cup kosher salt (for brine)
- 0.3 cup sugar (for brine)
- 1 cup water (for brine)
- 2 cup ice (for brine)
- 14 0.5 oz diced tomatoes, drained
- 0.5 cup prepared chili sauce
- 4 tbsp prepared horseradish
- 1 tsp sugar
- 0 fresh black pepper and kosher salt to taste
- 1 tbsp olive oil
- 0 Old Bay seasoning
Instructions
- 1
Make brine: dissolve kosher salt and sugar in 1 cup water, add ice. Using scissors, make an incision down the back of each shrimp following the intestinal track. Eviscerate shrimp, rinse, and brine in refrigerator 20-25 minutes.
- 2
Make cocktail sauce: blend tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor until smooth. Refrigerate until ready to serve.
- 3
Preheat a baking sheet or broiler pan under broiler for 5 minutes. Remove shrimp from brine, drain, rinse, and dry. Toss with olive oil and Old Bay seasoning.
- 4
Broil shrimp on the sizzling sheet pan for 2 minutes per side until pink and cooked through.
- 5
Transfer to a cold cookie sheet and refrigerate immediately. Once chilled, arrange in a martini glass or serving dish with cocktail sauce.