Shrimp Cocktail Recipe

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 tablespoons prepared horseradish


• 1 teaspoon sugar


• Few grinds fresh black pepper


• 1/2 teaspoon kosher salt


• 1 tablespoon olive oil


• Sprinkle Old Bay seasoning





Directions


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 glass or as desired





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