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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shrimp Cocktail Recipe

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This recipe for Shrimp Cocktail is from The Capitena Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 shell-on (21-25 count) tiger shrimp

For Brine:
1/4 C kosher salt
1/4 C sugar
1 C water
2 C ice

For the cocktail sauce:

1 (14 1/2 ox.) can diced tomatoes, drained
1/2 C prepared chili sauce
4 T prepared horseradish
1 tsp sugar
few grinds fresh black pepper
12 tsp kosher salt
1 T olive oil
sprinkle 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 - 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 baking sheet or broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse 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 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, serve with cocktail sauce

 

 

 

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