Tuesday, July 30, 2013

♥ Shrimp Cocktail

My lunch today. I love shrimp cocktail as an appetizer before a meal when I go out to dinner but why not have it as a main course for lunch? Here's how I make mine.
Shrimp Cocktail
 
First I brine the shrimp. I buy them raw but already cleaned at the seafood counter.

For the brine:
1/4 cup kosher salt
1/4 cup sugar
2 cups cold water

For the cocktail sauce:


1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish (more or less to taste)
1 teaspoon sugar
pinch of black pepper
1/2 teaspoon kosher salt

1 tablespoon olive oil
Sprinkle Old Bay seasoning, optional

Rinse the shrimp in cold water. Then add them to a bowl with the brine mix and refrigerate them for about half hour.

Mix tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor or blender and blend until smooth. Refrigerate cocktail sauce until ready to serve.

Preheat oven to 425 degrees. Place a baking sheet in hot oven and heat 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, or a little salt and pepper.

Place shrimp onto a sizzling hot sheet pan and roast at 425 degrees for about 5-7 minutes or until just starting to turn pink. Turn the shrimp when they come out of the oven and let the heat from the pan finish cooking them until they are cool enough to place on your serving platter. Eat warm or you can chill them to serve later.

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