Ingredients Jump to Instructions ↓

  1. 32 shell-on (21 to 25 count) tiger shrimp

  2. 1/4 cup kosher salt

  3. 1/4 cup sugar

  4. 1 cup water

  5. 2 cups ice

  6. 1 (14 1/2-ounce) can diced tomatoes , drained

  7. 1/2 cup prepared chili sauce

  8. 4 tablespoons prepared horseradish

  9. 1 teaspoon sugar Few grinds fresh black pepper

  10. 1/2 teaspoon kosher salt

  11. 1 tablespoon olive oil Sprinkle Old Bay seasoning

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback