1/1 Photo of Peel and Eat Shrimp With Spicy Cocktail Sauce
Kozmic Blues's Note:
For all of the Alton Brown turkey brine fans out there, this is Mr. Brown's brine for shrimp cocktail. I personally like to add a few extra spices to my brine, which are listed above, but I've posted his original brine as he made it on his show. Ever since I found this recipe, its become ONLY way I ever make peel and eat shrimp cocktail. The shrimp come out so moist, and full of flavor!
My Private Note
Units: US | Metric
- 1 1/2 lbs shell-on large shrimp, deveined (32 of 21 to 25 count shrimp)
For the basic brine
- 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
- 1Mix 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.
- 2Don't go any longer or they will start to become a bit too salty.
- 3While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth.
- 4Refrigerate cocktail sauce until ready to serve.
- 5Place a baking sheet covered with foil on broiler pan under oven broiler and preheat for 5 minutes.
- 6(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).
- 7Remove shrimp from brine and drain thoroughly.
- 8Rinse the shrimp under cold water to remove the brine and dry on paper towels- important step, do not skip it!
- 9In a large bowl, toss shrimp with olive oil, (I use a mister to coat them evenly) and sprinkle with Old Bay seasoning, if desired.
- 10Place shrimp onto the heated sheet pan and return to broiler immediately.
- 11After 2 minutes, check your shrimp.
- 12They should be truning slightly pink and the meat should be separating from where they were deveined.
- 13Turn the shrimp with a pair of tongs.
- 14Return the shrimp to broiler for 1 minute.
- 15Transfer shrimp to a cool bowl or cookie sheet and refrigerate immediately.
- 16Once shrimp have chilled, serve with cocktail sauce.
- 17These shrimp are great served warm right from the oven too.
- 18I usually can't wait until they chill before I eat them!
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Nutritional Facts for Peel and Eat Shrimp With Spicy Cocktail Sauce
Serving Size: 1 (544 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 333.7
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 1.0 g
- Cholesterol 259.2 mg
- Sodium 8275.0 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 3.9 g
- Sugars 22.1 g
- Protein 36.5 g
The following items or measurements are not included:
Old Bay Seasoning