The Shrimp Cocktail

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Crustacean Nation

Rated: 5 stars out of 5Rate itRead users' reviews (83)

Cook Time:
--
Level:
Easy
Yield:
4 servings

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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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Comments & Reviews

recipe The Shrimp Cocktail
Joseph Long Beach, NY 11-23-2009
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Chef to Shrimp
Rated: 4 stars out of 5

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, EnjoyRead more
recipe The Shrimp Cocktail
Ryan Syracuse, NY 09-29-2009
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Outstanding
Rated: 5 stars out of 5

Great recipe, shrimp came out perfect and the sauce was delicious
recipe The Shrimp Cocktail
Camelia Guttenberg, NJ 08-18-2009
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the best cocktail shrimp!!
Rated: 5 stars out of 5

the best!!!
recipe The Shrimp Cocktail
TODD Smyrna, GA 08-17-2009
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THE BEST PEEL & EAT SHRIMP EVER!!
Rated: 5 stars out of 5

The best!! I passed on the cocktail sauce recie and made my own.
recipe The Shrimp Cocktail
John san jose, CA 06-29-2009
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Every time, It has never failed me
Rated: 5 stars out of 5

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!Read more
recipe The Shrimp Cocktail
Abigail Edwardsvill, PA 06-26-2009
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the best shrimp cocktail ever
Rated: 5 stars out of 5

I love shrimp cocktail from good eats.