Shrimp Cocktail

           Entrees, Intermediate, Recipes
Shrimp Cocktail
2 votes, 5.00 avg. rating (93% score)

cocktail sauce



About 32 peeled and deveined uncooked shrimp with tails on (the larger the better)

For the brine:

2 Tablespoons sea salt

1/4 cup agave nectar

1 cup water

2 cups ice

Cocktail Sauce:

1 cup homemade ketchup

1 Tablespoon horseradish

1 teaspoon chili powder

1-2 Tablespoons lemon or lime juice

1 teaspoon Worcestershire sauce

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon cayenne (optional)


Place shrimp in a bowl with brine mixture and refrigerate for 20 to 25 minutes. While shrimp are brining, make cocktail sauce and refrigerate.

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 salt and pepper, 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 or until shrimp are pink and cooked through. Be careful not to overcook them, so watch them carefully. Transfer to a cold cookie sheet to cool. Refrigerate immediately.

Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

Makes 4 servings