The Shrimp Cocktail

I don't like foods that require an insane amount of work to consume. I think back to when I was competing for the Sullivan Scholarship at Seattle U. The main course served at the conclusion of the day, I can only describe as chicken baked in a paper bag. Ok, so it was probably parchment paper but it was by far the most elaborate culinary construction I've ever seen. Not only do you have to gracefully figure out how to "peel" the parchment paper but you then have to navigate around a bone-in chicken thigh. Honestly, we all sat there thinking, "Is this part of the competition too?!"

The only exception, in my mind, of a food that's worth the effort is shrimp. Specifically, shrimp cocktail. That's because it's really not that much work to peel a shimp, dip it in sauce, and then pop it in your mouth. Besides, if you didn't have to slow down and peel the shrimp, you'd probably end up shoveling 10 in your mouth before the flavors even register.

This is an awesome appetizer to a meal or served at a...go figure...cocktail party.

Shrimp Cocktail

To save time, buy deveined shrimp WITH A SHELL (often called "Easy Peel" Shrimp). Having the shell on 1) imparts more flavor during the cooking process and 2) minimizes burning the actual shrimp flesh. If you can't find them with a shell, then its time to brush up on how to devein shrimp (see below).

The cocktail sauce is best made the night before so the flavors have time to meld.

Once you finish cooking the shrimp, remember to take them OUT of the freezer, otherwise you'll have shrimp-sicles.

32 shell-on (21 to 25 count) tiger shrimp
1 tablespoon olive oil
Sprinkle Old Bay seasoning

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
1 to 4 tablespoons prepared horseradish (depending on how spicy you like it)
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt

Tools:
2 cookie sheets

Place one cookie sheet in the freezer (you'll need it later to cool the shrimp)

Place cleaned (deveined) shrimp into a bowl with brine (salt, sugar, water, ice) 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 (till it's wicked hot!). 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 (from the freezer). Cool in freezer for 5 minutes. Then transfer to refrigerator to finish chilling.

Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired. For example, Sarah used tea cups.

Courtesy Alton Brown



Deveining Shrimp 101

You can see that a shrimp is deveined if it has a large cut down it's back. If not, then get ready...

1. Allow the shrimp to thaw (if frozen) in refrigerator.

2. Place in a bowl of cold tap water (this prevents air oxidation of the shrimp, they'll start to turn pink if you leave them out too long).

3. Remove a shrimp and place one blade of a sharp pair of scissors into the vein starting at the head. Gently cut down the back of the shrimp following the vein until you reach the tail.


4. Dig into the opening with your finger (or scissor) to remove the vein (usually dark colored). Sometimes, doing this under water is helpful.

5. Move shrimp to brine (see recipe above).