| Level: | Easy |
| Yield: | 4 servings |
| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 32 shell-on (21 to 25 count) tiger shrimp
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1 cup water
- 2 cups ice
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 1/2 cup prepared chili sauce
- 4 tablespoons prepared horseradish
- 1 teaspoon sugar
- Few grinds fresh black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- Sprinkle Old Bay seasoning
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 198 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 26 g |
| Protein | 9 g |
| Cholesterol | 60 mg |
| Sodium | 932 mg |
| Serving Size | 1 of 4 servings |
| Calories | 198 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 26 g |
| Protein | 9 g |
| Cholesterol | 60 mg |
| Sodium | 932 mg |
Reviews
A very good, easy recipe! We don’t like cocktail sauce made with ketchup ( most are ketchup) this is especially nice. Thank you chef
Have used this recipe for years. Always the best way to make shrimp. Broiling with the shells on adds a lot of shrimpy flavor that you done get by peeling and boiling them. Serve with the shells, or deshell before hand. I haven’t tried the cocktail sauce as I have my own recipe that I use.
The tomatos make the sauce watery and add an annoying textile not associated with shrimp.
There are no instructions for the sauce , I assume you just mix all ingredients . I tossed this out before guests got here and made a simple sauce with catsup ,horseradish ,salt pepper ,Worcester ,hot sauce and old bay .much better .
There are no instructions for the sauce , I assume you just mix all ingredients . I tossed this out before guests got here and made a simple sauce with catsup ,horseradish ,salt pepper ,Worcester ,hot sauce and old bay .much better .
The best
The absolute best!!!
Christmas Eve with family and the shrimp cocktail was a winner. The cocktail sauce has the right amount of heat.
I made this recipe and served it as an appetizer for some guests I was hosting for a barbecue. The shrimp and the cocktail sauce were outstanding. A definite keeper.
These yummy shrimp cocktails are a perfect anytime treat! My boy friend and I tried this exact recipe last night (2 am) and we are glad that we did. Brining the shrimp makes a huge difference. It has a perfect spicy kick too! My boyfriend isn’t a fan of spicy food and he even loved it. Thank you Alton for this yummy cocktail treat:)
Brining and broiling made a huge difference! Everyone wanted the recipe.
My oven has a very aggressive broiler (default temp is 550) so I limited my broil to 450.
In my case my shells were very thin and they separated and burned a little even at this lower temp. I will likely drop the temp to 400 and increase the cook time to 2 mins a side.
Otherwise – these are awesome. In my case, I used about a heaping tablespoon of Old Bay – anyone that uses Old Bay knows a “sprinkle” is pretty much worthless 🙂