Recipe by Kozmic Blues
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!
- 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
- 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
- 1 (14 1/2 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 kosher salt
- hot sauce (optional)
- 1 tablespoon olive oil
- 1 dash Old Bay Seasoning
Directions See How It's Made
- 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 towels- important 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!