Shrimp Cocktail
32 tiger shrimp, shell on
1 tablespoon olive oil
sprinkle old bay seasoning
BRINE:
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups salt
SAUCE:
1 14 1/2 ounce diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
black pepper
1/2 teaspoon kosher salt
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.
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.
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. 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. Once shrimp have
chilled, arrange with cocktail sauce in a martini glass or as
desired.
Yield: 4 servings |