The Shrimp Cocktail

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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.

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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

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Great recipe, shrimp came out perfect and the sauce was delicious

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the best!!!

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The best!! I passed on the cocktail sauce recie and made my own.

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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!

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I love shrimp cocktail from good eats.

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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!

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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.

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Very easy and good recipe!!! Thanks Alton!!!