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Coconut Shrimp
Crab Cakes
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King Crab Claws
Oyster Soup
Roasted Shrimp
Shrimp Casserole
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Stuffed Lobster
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Many occupational hazards of adult life will be greatly alleviated by
massage:
- aching back and shoulder after a long office stint
- exhaustion or overstrained muscles from physical labor or excessive
exercise
- circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!
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The Shrimp
Cocktail
| Recipe courtesy Alton Brown |
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Difficulty: Easy
Yield: 4 servings
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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
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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