The Shrimp Cocktail

Yield:
4 servings
Level:
Easy
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 martini glass or as desired.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.8 120
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 :) item not reviewed by moderator and published
boiled shrimp makes good fishing bait!! item not reviewed by moderator and published
This was amazing. The brine really enhances the shrimp. I am saving this recipe for all my future shrimp cocktail needs!! item not reviewed by moderator and published
This has really spoiled me. I can't eat prepackaged shrimp anymore. This is really great stuff. item not reviewed by moderator and published
I was going to boil the shrimp and use bottled cocktail sauce, but thought to consult Alton Brown. These were so good I went out the next day and bought more shrimp just to do it again. Used local shrimp and garnished with finely chopped dill. This is a really great recipe. item not reviewed by moderator and published
I really want to make this recipe for Thanksgiving, but I'm concerned about the saltiness and confused by the fresh vs frozen shrimp instructions in the reviews. I'll be using peeled (tail on) deveined frozen shrimp. Do I thaw the shrimp and then put them in the brine, or do I put them in the brine frozen? I don't see how they'll thaw completely in 20 minutes that way item not reviewed by moderator and published
Best shrimp cocktail I've ever made. Something about broiling them then into that cool temperature. Juicy and tasty even without cocktail sauce. item not reviewed by moderator and published
Simple, clean and absolutely delicious. I'll never buy prepared cocktail sauce again. I was short on horseradish so only included 1 T and that was just fine. May Ploy brand sweet chili sauce was perfect. Instead of raw sugar, which I was also out of, I used a squirt of catsup. The result was perfect. item not reviewed by moderator and published
I'm not sure where I went wrong with the sauce, but it was waaaayyy too intense! I used less horseradish than suggested, but the result was still inedible. I was able to save it by taking half of the sauce and adding a can of tomato paste and some water to it. I dumped the other half. It had the right flavor after that, but it was nothing special. I assume since no one else had this problem that I must have done something wrong, but I followed the recipe very closely. I probably won't use this recipe again. item not reviewed by moderator and published
I have never brined seafood. I have whole turkey and pork, but never seafood and thought it strange to brine shrimp. I did it anyhow and oh BOY am I glad I did. These were the BEST shrimp cocktail ever. The shrimp are amazing made this way!! Used my cocktail sauce I already had because the shrimp are the star here. item not reviewed by moderator and published
Fantastic, and everything was on hand in the cupboard. We added 5 T of fresh horseradish and some Bay Seasoning to the sauce as well as the shrimp, cut down on the sugar and it was fantastic. Thanks, as usual, Alton. item not reviewed by moderator and published
After watching this episode, I tried broiling shrimp because of all of the rave reviews on broiling. I didn't want to wait 30 minutes to brine the shrimp (because it doesn't make a huge difference with chicken so I figured it wouldn't make a huge difference with shrimp. Long story short, I wasn't overly impressed. It tasted the same as if you were to pan fry or even steam. However, I tried this recipe again (only I actually followed it this time and bought shell-on shrimp and brined them. The brine makes all the difference in the world! And maybe the fact that the shell was still on made a difference too. I didn't have any oil, so I just melted some butter and tossed the shrimp in that. It was absolutely the best shrimp I have ever had. The saltiness was amazing. In fact, I kind of thought it tasted better hot out of the oven rather than chilled with cocktail sauce. Next time, I might just add some garlic to the melted butter and have garlic shrimp with dinner. item not reviewed by moderator and published
This is an overall GREAT recipe! It is super easy and fast. The cocktail sauce is perfect and the best I have ever had! It is a little on the spicy side, so if you don't like any heat in your sauce you can cut down the amount to 3 tablespoons. On the other hand, you could up it to 5 tablespoons if you like it super spicy. The process goes even faster if you buy already shelled and with the intestinal tract removed. (I found some at Sprouts The sauce really goes with any shrimp so if you are in a tremendous hurry, you can just make the sauce, which only takes about 5 minutes. item not reviewed by moderator and published
I have been making this recipe for years and it is still my ultimate go-to recipe for an appetizer. item not reviewed by moderator and published
This is the BEST EVER way to prepare shrimp! I definitely recommend adding a good sprinkle of Old Bay with the olive oil to coat the shrimp before cooking. Never fails...a true crowd pleaser. item not reviewed by moderator and published
OMG. this recipe was fantastic!! I made these as the appetizer for Valentines Day. My fiance & I devoured the shrimp! The ONLY thing I modified was adding about a tablespoon more of horseradish, it wasnt quite enough for us personally at first. Other than that, PERFECT. I will never ever ever make shrimp differently again! Thanks Alton! item not reviewed by moderator and published
Fantastic! This is my go to item for party food. For New Years Eve party at friends house the main question is "Is Ken bringing the shrimp?' item not reviewed by moderator and published
Really tasty way to cook fresh shrimp, thanks Alton! item not reviewed by moderator and published
5 star on shrimp method only. used 10-15 count shrimp, tony's cajun spice for the shrimp, and cooked a minute longer. made my own cocktail sauce with ketchup, tomato sauce, chili powder, a bit o garlic and jalapeno "juice", some wostershire, lime, and lemon. spiked it with fresh horseradish and cayenne. best shrimp cocktail ever. alton da man item not reviewed by moderator and published
After making this recipe, I'll never boil shrimp again. Brined and broiled shrimp have so much more flavor. I skip the cocktail sauce and use them as the perfect garnish to a spicy Bloody Mary. item not reviewed by moderator and published
This is even better than the shrimp cocktails I've had at some high-end restaurants. I've never tried brining shrimp before, but it was worth the effort. The only change I made to the recipe was to add a couple of dashes of hot sauce to the cocktail sauce. If you're a fan of shrimp cocktail, you've got to try this! item not reviewed by moderator and published
This is one of my all-time favorite recipes. Alton really knows how to turn the volume up on simple, wonderful flavors. Don't skimp on anything, this recipe is perfect. item not reviewed by moderator and published
By far the best and the easiest way to make shrimp cocktail!!! Absolutely ANYONE can make this recipe!! Its beyond Yummy!! This recipe is getting put in my cook book so it can be handed down to my kids!! Thanks Alton, your the best!!! item not reviewed by moderator and published
This is the best way to prepare shrimp. I learn so much from Alton. This works on the grill also. item not reviewed by moderator and published
OMG!! This was soooo easy and tasted great! - I used frozen shrimp - tail-on shelled and deveined and put 'em in the brine to thaw - worked wonderfully and no fussing w/ shells. The sauce was really good - liked it better than ketchup based, but I put in more horseradish. You must make this over the summer!! item not reviewed by moderator and published
Love this recipe! This is the only shrimp cocktail I make since I tried the recipe. item not reviewed by moderator and published
Absolutely the most delicious shrimp cocktail.. I used the larger shrimp.. increased cooking time on 2nd side by 30 sec.. I was even in a hurry, just decided on last minute to cook these. Put them in freezer but they were just a little warm when we ate them and they were delicous.. Trick to shrimp is not to overcook.. I just love this recipe.. I have made it 3 times and it gets better every time.. thanks Alton.. love your show.. item not reviewed by moderator and published
This is one of the better Shrimp Cocktails that I ever had. My husband does not like boiled or steamed shrimp and he actually ate an entire cocktail(8 shrimp) and said that he enjoyed it very much. Now I'm not saying this made him a convert,but at least I've got one recipe that I know he will eat. item not reviewed by moderator and published
Well we always have the best seafood on New Years Day. So tonight i made lobster tals, dungenous crab and shrimp cocktails. I wanted to find new recipes for all. I tried Alton Brown's recipe but after the less then perfect ratings I decided to make half with my old method, of boiling in beer and Old bay seasoning and this recipe. I did only have the 15/lb in my freezer. I brined it per the recipe and cooked it one minute longer since i was using larger shrimp. I then tested both on my hubby and adult son. Both preferred the boiled shrimp, but I like this recipe much better. It was more firm and tasty to me. I made sure not to brine it too long and actually rinsed after 20 minutes. I thought it was great but rest of family did not. item not reviewed by moderator and published
I have been making Alton's shrip for years. I alway have to double the batch and take copies of the recipe. People can't get enough. Thanks item not reviewed by moderator and published
I love shrimp cocktail and this preparation beats them all. The shrimp come out with a warm beautiful color and a snap when you bite them instead of pale and limp. I'm a convert. I added fresh lemon juice to the cocktail sauce to give it a fresh vesty taste. It's my go-to shrimp recipe. I used the leftovers for a shrimp and pasta recipe the next day. item not reviewed by moderator and published
This recipe is time consuming and tedious but oh so worth it. The BEST shrimp cocktail ever! item not reviewed by moderator and published
I tried to substitute frozen shrimp for this recipe because they are more economical. After several failed attempts I discovered that frozen shrimp are processed with salt so essentially they are pre-brined. So another salt bath is overkill. Once I figured this out the recipe turned out great. item not reviewed by moderator and published
This was easy enough to make, and it was delicious! Peeling the shrimp when you are eating it makes it more fun to eat and [I think] makes it taste better. The cocktail sauce is amazing We served this as an appetizer, so peeling at the dinner table was not a problem. We will probably never buy shrimp cocktail again. item not reviewed by moderator and published
I was old-school when it came to shrimp cocktail. Drop shrimp in boiling water for 5 minutes, shock them in ice water, serve. OK, this recipe does work, though being single I was not going to buy 32 shrimp for dinner, I went with eight. I cut the brine recipe in half and found the shrimp to be a bit salty. As for the other flavor using the Old Bay and the tenderness of the shrimp, that is where this recipe shines. One small criticism for Alton on this recipe, he say's "Chill and Serve", but nothing about peeling shrimp before serving. Alton, do you want your guests peeling shrimp at the dinner table? Attention to details Alton, that is why you are the host of Iron Chef America. item not reviewed by moderator and published
I made this other night for my friend and I. I thought it was absolutely perfect... my friend thought so as well :) Thanks Alton! item not reviewed by moderator and published
Years ago, before I knew who Alton Brown was, I was surfing stations and saw this episode. It got me to watch Good Eats, and now, whenever I want a Shrimp Cocktail, I return to this recipe. item not reviewed by moderator and published
If it's not great, blame yourself or your ingredients. Here are the issues before you make this recipe: 1. Kosher salt does not measure the same as table salt. 2. Frozen shrimp are what 90% of this country has to deal with. Obviously fresh shrimp don't always work well in this recipe. Processing an ingredient with something like a brine is to make up for the inferior (frozen) product the vast majority of us need to deal with. Shut up and enjoy your fresh seafood (you jerks) in the myriad of OTHER ways it can be prepared. 3. If you're making the sauce, don't use old ingredients. Someone rated it a one because they used old horseradish and it came out mild. It should be blatantly obvious if your horseradish is old. If you're not blowing your nose after sniffing it, it's probably no good. 4. 25 minutes is 25 minutes. I went over by 5 minutes once, and yes, they were too salty. I hope people read these reviews before they make the recipe. Otherwise, we'll be hearing more numbskulls whine about a DELICIOUS recipe that everyone else seems to be making successfully time and again. item not reviewed by moderator and published
This was wonderful ! I used it as a Thanksgiving App and everyone loved it! So easy and great flavor! Definitely using this one again! Thanks Alton, as always .... you rock! item not reviewed by moderator and published
This was easy enough to make by using already deviened shrimp with peels on, so I wasn't too disappointed when it turned out to be nothing out of the ordinary. The brine made the shrimp on the verge of being too salty and I like salt. The cocktail sauce left something to be desired. It didn't taste much different from the store bought kind in the jar. I like the jarred kind better because it has a stronger flavor. My horseradish was on the weak and wimpy side which could have affected the results for the worst. I used Heinz chili sauce and that tasted like Catsup to me. Maybe if I used a better chili sauce and horseradish I would have had better results. Even though my horseradish was a good brand I think it was old on the shelf in the market even though the date was still good the radish lost its heat. Regardless, everyone ate up the shrimp and sauce, it and the saga cheese and cheve were biggest hits of the appetizers. item not reviewed by moderator and published
Avoid using tiger shrimp if possible. The pinks, whites and browns are more sustainable and provide superior flavour as well as being from or around the US. The over all method on this was sound, but I prefer a u15 shrimp for the same cooking time with carry over cooking in mind. I cover with foil lightly for 3-5 minutes and serve or chill. I think this recipe is fully appreciated when served warm. As far as cocktail sauce goes...it's up to you. I prefer a bit of lemon rind and tabasco with this. Hope this helped, Enjoy item not reviewed by moderator and published
Great recipe, shrimp came out perfect and the sauce was delicious item not reviewed by moderator and published
the best!!! item not reviewed by moderator and published
The best!! I passed on the cocktail sauce recie and made my own. item not reviewed by moderator and published
Best shrimp cocktail ever. I use large frozen shrimp, and was sad to hear of others who have had issues with the shrimp being too salty. It sounds as though most of you that have had the problem were using fresh, never frozen shrimp. I would guess that it might have something to do with the fresh shrimp coming right out of the salt water? Maybe you didn't rinse them well enough after removing them from the brine? Just speculating........ Thanks Alton! item not reviewed by moderator and published
I love shrimp cocktail from good eats. item not reviewed by moderator and published
Very easy recipe with amazing results! Yes people you do have to use Kosher salt otherwise you will have to make some adjustments if you use table salt. But I'd suggest just buying the Kosher--chances are you'll use it in other recipes especially if you make a bunch of Alton's! I haven't made the cocktail sauce yet, I always wimp out and mix a little ketchup with horseradish, lemon juice and worchestershire sauce instead. Thank you Alton, I have made this countless times now for various people and everyone always raves about them! item not reviewed by moderator and published
I have used this method numerous times and it is always outstanding. I would advise to cut the brining time if using smaller shrimp. We get shrimp from the Texas Gulf and this method brings out the sweetness of the shrimp and really gives them a "lobster" like texture. I think my previous years of boiling tended to overcook the shrimp. I am glad I was watching Alton's show in 2000 when he demonstrated this method. That's how long I have been fixing my shrimp for cocktail this way. item not reviewed by moderator and published
Very easy and good recipe!!! Thanks Alton!!! item not reviewed by moderator and published
I did without the old bay seasoning and found that the shrimp cooked faster, more like 2 minutes on one side. Everyone said they were the best shrimp ever!! item not reviewed by moderator and published
The brine made the shrimp really tender. Next time I think I'll put a little less olive oil and a little more old bay. item not reviewed by moderator and published
I made this for my fiance for Valentine's day and she loved them. item not reviewed by moderator and published
Can't speak to the rest of the recipe, but fast, dry heat is definitely the way to cook shrimp and I'm grateful to Alton for suggesting it - although I'd suggest cooking them whole, head and all. I tossed a few dozen head-on shrimp onto the gas grill this evening and the taste and texture is SO different from - and better than - boiling or steaming, as others said I will never go back. Not only does it intensify the flavor and take, oh, about a minute and a half total; the shrimp ends up with a texture like lobster. Amazing. (Also the house doesn't smell afterward!) item not reviewed by moderator and published
This shrimp was way too salty. I will try this again but decrease the amount of salt. The texture was great but just couldn't eat it. item not reviewed by moderator and published
I have made this recipe several times for parties and it is always a hit. I would advise not to over brine. They will get salty, but Alton tells you this during the episode. Thanks Alton, this one is a hit in our house. item not reviewed by moderator and published
I live in Florida and get fresh shrimp. I paid $10.99 for fresh shrimp and tried the method of broiling, the brining absolutly ruins the shrimp. It was way too salty. Why would anyone brine shrimp that comes from the ocean? This is the first Alton recipe I have tried and don't think I will try another one. I used larger shrimp than in the recipe and was meticulous on the time, over done-I'll go back to steaming with beer and Old Bay. I guess those of you who gave it 5 stars aren't able to get fresh shrimp. item not reviewed by moderator and published
Made this recipe with shell off and on, and both were fabulous. The brining coupled with the use of sizzling & chilled cookie sheets renders a stellar finished product. On both occasions, guests were impressed with the difference from 'regular' shrimp cocktail, texture- and taste- wise. This is the only way I'll now make shrimp for cocktail purposes. item not reviewed by moderator and published
I've been marinating and grilling shrimp for years. But I hadn't brined and broiled them. Yum! Try this next time...it is fabu! When you rinse and dry the shrimp before broiling, toss them in garlic olive oil, a little chili oil or chili seasoning and some mesquite seasoning. Then broil. Squirt on some lime juice and enjoy! item not reviewed by moderator and published
I saw the episode and had to try it! Instead of the 21-24 count shrimp, I used the 16-18 count and man was it worth it. Thanks again Alton! item not reviewed by moderator and published
My entire family enjoyed this and my father suggested marketing the sauce!! The only recommendation I have is to cover the shrimp in the refrigerator, ours still has a fishy smell 2 weeks later even after a baking soda bath. item not reviewed by moderator and published
The shrimp was the best shrimp I had ever had. but we decided that since we had lots of pasta in the house we turn it into shrimp pasta so we used the brine, cooked it like it said, then placed it in pasta and it made a wonderful dinner! You've done it again Alton! item not reviewed by moderator and published
It is great.Why can't I just rate it and not write a review? item not reviewed by moderator and published
I'm trying to get more seafood into my diet and checked this recipe out. I have never been able to make such tasty, restaurant quality shrimp before! I won't ever go back! item not reviewed by moderator and published
The shrimp was perfectly tender and had rich succulent flavor. The dipping sauce was divine. A wonderful tangy yet spicy delight to the palate item not reviewed by moderator and published
I am having a BBq on Saturday and saw this episode last night. Decide to do a trial run, but didn't want to smoke up the house (not sure my oven could handle 500 degress after my teenage daughter and friends baked last night...what a mess). So, I just put the baking sheet on the grill and fired away. They came out fantastic!! I will probably use the grill method again for the BBQ...no need to heat up the kitchen. Cocktail sauce was simple and better than any 'fresh' one I ever purchased from a seafood market...thanks Alton!! item not reviewed by moderator and published
he obviously knows little about shrimp but presents himself as all knowing. it makes me doubt his knowledge on all subjects. if he could grill his ego and find a worthy sauce----not going to happen. i am more disappointed all the time as his show drifts away from reality towards frivolity----should appeal to the 'idol' crowd though. item not reviewed by moderator and published
We loved this sauce at our house this winter. Even with canned tomatoes it tasted like summer. I do think that I will peel seed and chop my own come harvest time. THX Alton! item not reviewed by moderator and published
I will never boil shrimp again item not reviewed by moderator and published
The brine and the broil make this dish awesome. The shrimp was perfectly done. I can't imagine preparing shrimp any other way after cooking this. Thank you Alton and crew! item not reviewed by moderator and published
great item not reviewed by moderator and published
Try half horseradish and half wasabi. For me, this made it perfect. The presentation is a big hit also. item not reviewed by moderator and published
I have made this recipe for so many folks, and get RAVE reviews on it every time! The shrimp I get from Costco, and the size, after brining, is unbelievable, plus, so tender! We eat them hot, or cold. We LOVE AB, you RULE! item not reviewed by moderator and published
I'll NEVER steam shrimp again. AB, you rock. item not reviewed by moderator and published
I was skeptical at first, having steamed shrimp all of my life, but decided to give this a try. Excellent is all I can say. I have had several requests for the recipe and told everyone where to get it. Skeptical no more!! Try the same recipe, but using the grill too......Outta this world! item not reviewed by moderator and published
I used 16-20 count shrimp and still followed the cooking directions and it was the most tender and moist shrimp that I have ever eaten. I used a lot more Old Bay because I love it. Thanks a million Alton. item not reviewed by moderator and published
I always liked cooking, but when Mr. Brown showed me the science side, I fell in love. item not reviewed by moderator and published
iyuoigl item not reviewed by moderator and published
My family is from southern Louisiana originally and to say we are familiar with shrimp is an understatment, yet this recipe is better than any shrimp boil I've ever done! (Although I do miss the corn and potatoes!) Thank you...everyone I've made it for has asked for more and the recipe! item not reviewed by moderator and published
Have made this recipe on a few occasions since seeing the show 2 months ago...all my guests went crazy for them. item not reviewed by moderator and published
I lived in the Florida Keys for 20 years. We ate a TON of shrimp cooked in awesome variety of methods. But, I use this method exclusively now. The shrimp retains it's sweet, slightly nutty flavor due to being encased in the shell and not over-cooked. I wonder if the reviewer who thought this recipe too salty rinsed the shrimp thoroughly after removing from the brine? item not reviewed by moderator and published
Everyone loved this at Christmas brunch! item not reviewed by moderator and published
Another Perfect, simple, straight forward recipe from Alton! item not reviewed by moderator and published
Great shrimp and sauce. Super easy! item not reviewed by moderator and published
I'll never eat precooked shrimp again. item not reviewed by moderator and published
After seeing the episode we had to try this and we weren't disappointed. It was fast and easy to put together. The texture and taste of the shrimp far exceeded that of any store bought pre-cooked shrimp and the sauce was amazing. Next time I'd try freshly grated horseradish just for an extra kick. item not reviewed by moderator and published
Shrimpy flavor; Jumbo taste item not reviewed by moderator and published
it would not have occurred to me to broil the shrimp, but it makes all the difference. item not reviewed by moderator and published
This was fabulous. We made it for Christmas to take as a contribution. Using very large prawns, this was absolutely the best appetizer there. item not reviewed by moderator and published
My husband LOVES shrimp and unfortunately we do not have fresh shrimp in Michigan. He's lived on the East coast before and has had fresh. He raved about this recipe and no mention that it would have been better with fresh! item not reviewed by moderator and published
Significantly more flavor than boiled shrimp item not reviewed by moderator and published
Quick, easy, flavorful. This is such a delicious recipe that it's hard to believe how simple it is. Why did I never think to broil shrimp before? This flavor is so good you'll never boil or steam again. My mistake was brineing too far ahead. Although I rinsed off the shrimp, the over-long brineing (2 hours) made the shrimp a little too salty. That was my fault. If I had followed the recipe correctly, it would have been perfect. I chose to serve these warm as a appetizer -- they won rave reviews & there were none left. item not reviewed by moderator and published
Brining the shrimp gives the meat a great texture. First time we tried this we did not brine half the shrimp and the brined were the favorites. item not reviewed by moderator and published
great recipe, great show. keep 'em comin' item not reviewed by moderator and published
These shrimps were so easy and fast to make, i will use this recipe from now on to make shimps. My husband and I made them for a party and it was a great hit! item not reviewed by moderator and published
I really impressed friends with this alternate way of serving "shrimp maritinis". Thanks Alton! item not reviewed by moderator and published
This was easy and awesome! item not reviewed by moderator and published
I could hardly wait for them to cool! They are moist and perfect! I will have to make these for the next get together at my place because these are so easy and yummy! item not reviewed by moderator and published
This is the best shrimp recipe we have come up with for fixing at home. The only recipe I have ever had that could possible best it is the Shrimp Basket, but I guess since they specialize in shrimp, that is OK. Thanks Alton, for this wonderful recipe! We have used it twice since this show aired on Food Network! item not reviewed by moderator and published
Alton has done it again! This is simply the best way to prepare shrimp that you will be eat with fingers! None of the flavor is lost to the water or steam, but is concentrated in the shrimp. Luckily we can get our shrimp already deveined with the shell on, as Alton suggests in the recicpe. Saves lots of time! No more "steamed" shrimp for us! item not reviewed by moderator and published
I can't beleive how well this shrimp turned out. I have been cooking shrimp at home for a long time but always wondered why it was never as good as it is in restaurants. Now I know the secret - and will never steam or even saute shrimp again. Perfection - Thanks Alton you rock!!! item not reviewed by moderator and published
Seems your own attention to detail might need a little tweaking ;-) Look at the photo. The ship are not peeled when served. item not reviewed by moderator and published

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