PEEL AND EAT SHRIMP & SPICY COCKTAIL SAUCE

Prep Time35 mins
Total Time30 mins

Ingredients

  • 1 1/2 lbs shell-on large shrimp deveined (32 of 21 to 25 count shrimp)
  • FOR THE BASIC BRINE
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 1 cup water
  • 2 cups ice
  • BRINE EXTRAS
  • lemon slice
  • lemon zest of
  • black peppercorns
  • crushed garlic (-OR- I’ve used part garlic salt for the salt mixture no
  • more than a couple tbsp)
  • crushed red pepper flakes
  • fresh parsley
  • 1 tablespoon dried coriander
  • FOR THE COCKTAIL SAUCE
  • 14.5 ounce can diced tomatoes, drained
  • 1/2 cup prepared chili sauce
  • 4 tablespoons prepared horseradish
  • 1 teaspoon sugar
  • 3 grinds fresh black pepper
  • 1/2 teaspoon teaspoon kosher salt
  • hot sauce optional
  • 1 tablespoon olive oil
  • 1 dash Old Bay Seasoning

Instructions

  • Mix ingredients for your brine, be sure that all the salt and sugar are completely
  • dissolved before adding shrimp or other spices (very important!) Place shrimp into a
  • bowl with brine, add whatever extra you choose, and refrigerate for 20 to 25 minutes.
  • Don’t go any longer or they will start to become a bit too salty.
  • 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 covered with foil on broiler pan under oven broiler and preheat for
  • 5 minutes.
  • (My boiler is small and awkward. When making larger batches of this, I’ve put the
  • shrimp onto the top shelf of my oven on its highest setting).
  • Remove shrimp from brine and drain thoroughly.
  • Rinse the shrimp under cold water to remove the brine and dry on paper towelsimportant step, do not skip it!
  • In a large bowl, toss shrimp with olive oil, (I use a mister to coat them evenly) and
  • sprinkle with Old Bay seasoning, if desired.
  • Place shrimp onto the heated sheet pan and return to broiler immediately.
  • After 2 minutes, check your shrimp.
  • They should be truning slightly pink and the meat should be separating from where
  • they were deveined.
  • Turn the shrimp with a pair of tongs.
  • Return the shrimp to broiler for 1 minute.
  • Transfer shrimp to a cool bowl or cookie sheet and refrigerate immediately.
  • Once shrimp have chilled, serve with cocktail sauce.
  • These shrimp are great served warm right from the oven too.
  • I usually can’t wait until they chill before I eat them!