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Thread: Shrimp Cocktail

  1. #1
    Join Date
    Aug 2008
    Location
    Idaho
    Posts
    203

    Default Shrimp Cocktail

    I made up some shrimp cocktail over the holidays.

    I love the recipe because it is so easy to make and so hard to over cook the shrimp.

    I used Alton Brown's Recipe:

    Ingredients

    • 32 shell-on (21 to 25 count) tiger shrimp
    For the brine:

    • 1/4 cup kosher salt
    • 1/4 cup sugar
    • 1 cup water
    • 2 cups ice
    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
    • Few grinds fresh black pepper
    • 1/2 teaspoon kosher salt
    • 1 tablespoon olive oil
    • Sprinkle Old Bay seasoning
    Directions

    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.



    Here are my results:





    Here they are in the brine.





    Out of the oven and ready to cool.





    Ready to eat!


    I made the cocktail sauce as well, but i did not use as much horseradish.


    It came out really well. It was very nice starter because I was able to make it early in the day and stash it in the chill chest. Then put it on the table at the last minute.





    -=fred=-


    PS if you want to watch the episode it is on you tube.

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Wow, that looks great, Fred! I love a coctail sauce with a ton of horseradish in it!
    I'll have to try that one.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Quote Originally Posted by Joneser View Post
    Wow, that looks great, Fred! I love a coctail sauce with a ton of horseradish in it!
    I'll have to try that one.
    Looks great in the glass too!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  4. #4
    Join Date
    Aug 2008
    Location
    Idaho
    Posts
    203

    Default

    Quote Originally Posted by californiasmokin View Post
    Looks great in the glass too!
    Thanks! I was spoiled and bought some new stemware for the occasion.

    -=fred=-

  5. #5
    SmokyOkie Guest

    Default

    I think I saw that episode. In fact, I think I've seen every episode of that show. I always turn on the reruns and let them put me to sleep at night.

    It's the only place I've ever seen a baked shrimp cocktail.

    I have a tool that I call a shrimper. All you do is slide it in the front of the shrimp and out the back, then rinse and it removes the shell and the vein.

    I tried to find an image of it to post but couldn't find one.

    Here's another cocktail sauce recipe:

    1 bottle Heinz chili sauce
    2 Tbs L&PWS
    2TBS honey
    Juice of 1/2 lemon
    Wasabi or horseradish to taste
    Chili flakes to taste ( optional)

    We like to use wasabi in ours because we make more than we eat and the horseradish tends to congeal the sauce over time. Also, sometimes horseradish tends to be a little bitter if you put in enough to be able to taste it well.

    You can adjust any of the ingredient to suit you tastes. This is just a good starting point.

  6. #6
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Tasty lookin' I've never done shrimp in the oven, but after seeing and reading this, I may have to give it a try.
    Jim

  7. #7
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    AB is great. Once I tried his idea to brine shrimp, I've never done it otherwise. I also like to add other things that may go good w/it, or what ever spices are near by.

    I like to brine the shrimp then saute them like mussels provencal. I like to use beer better than wine. Taste test w/the family, and me, has kept it w/beer rather than wine. I follow this "shrimp" provencal.
    http://www.youtube.com/watch?v=Ep_Ni...e=channel_page

    I used U12's for this and we all loved them. give it a try.

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  8. #8
    Join Date
    Mar 2008
    Location
    Kalamazoo, Mi.
    Posts
    876

    Default

    Only thing better is to smoke them and then chill!

    The voices in my head are
    medicated (legally)

    Lang 60 w/warmer
    Bubba-Built UDS




  9. #9
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Awwwwww Fred. Ya didn't have to post that. Now I'm jonesin' for some.
    Dang it looks good.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  10. #10
    SmokyOkie Guest

    Default

    Quote Originally Posted by BigAL View Post
    AB is great. Once I tried his idea to brine shrimp, I've never done it otherwise. I also like to add other things that may go good w/it, or what ever spices are near by.

    I like to brine the shrimp then saute them like mussels provencal. I like to use beer better than wine. Taste test w/the family, and me, has kept it w/beer rather than wine. I follow this "shrimp" provencal.
    http://www.youtube.com/watch?v=Ep_Ni...e=channel_page

    I used U12's for this and we all loved them. give it a try.
    How the he!! does a flatlander from your part of the world even know that mussels exist?

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