Ingredients
- 1 1/2 lbs. shell-on large shrimp, deveined (32 of 21 to 25 count shrimp)
- Basic Brine
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1 cup water
- 3 cups ice
- Brine Extras
- lemon slice
- blk. peppercorns
- crushed garlic ( or I've used part garlic salt for the salt mixture, no more than a couple tbsp.
- Cocktail Sauce
- 1 (14 1/2 oz. ) can diced tomatoes, drained
- 1/2 cup prepared chili sauce
- 4 tbsp. prepared horseradish ( don't like)
- 1 tsp. sugar
- 3 grinds black pepper
- 1/2 tsp. kosher salt
- hot sauce (optional)
- 1 tbsp.olive oil
- 1 dash Old Bay Seasoning
Preparation
Step 1
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 min.
2. Don't go any longer or they will start to become a bit too salty.
3. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in foor processor and blend until smooth.
4. Refrigerate cocktail sauce until ready to serve.
5. Place a baking sheet covered with foil on broiler pan under oven broiler and preheat for 5 min.
6.
7. Remove shrimp from brine and drain thoroughly.
8. Rinse the shrimp under cold water to remove the brine and dry on paper towels-important step, do not skip it!
9. In lg. bowl,toss shrimp with olive oil, and sprinkle with Old Bay Seasoning, if desired.
10. Place shrimp onto the heated sheet pan and return to broiler immediately.
11. After 2 min. check your shrimp.
12. They should be turning slightly pink and the meat shoul be separating from wher they were deveined.
13. Turn the shrimp with a pair of tongs.
14. Return the shrimp to broiler for 1 min.
15. Transfer shrimp to a cool bowl or cookie sheet and refrigerate immediately.
16. Once shrimp have chilled, serve with cocktail sauce.
17. These shrimp are great served warm right from the oven too.
18. I usually can't wait until they chill before I eat them.