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Shrimp Cocktail Recipe

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This recipe for Shrimp Cocktail, by , is from FOOD ART, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
32 shell-on (21 to 25 count) tiger shrimp

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 Zatarain's or Old Bay seasoning

Directions:
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 martini glass or as desired.

Personal Notes:
Personal Notes:
reference: Alton Brown, Good Eats

 

 

 

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