GIANT CHILLED SHRIMP COCKTAIL

GIANT CHILLED SHRIMP COCKTAIL

There's nothing retro or 'old school' about this elegant yet satisfying cutting edge shrimp cocktail recipe!

CHILLED SHRIMP COCKTAIL INGREDIENTS

2 dozen large shrimp, peeled but with tails still on

Brine ingredients :

• 2 cups ice
• 1 cup of water
• 1/4 cup salt
• 1/4 cup sugar

Cocktail sauce ingredients :

• 1 x 14.5 oz can tomatoes (diced), drained
• 1/2 cup Heinz chili sauce
• 4 tablespoons prepared horseradish
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• salt & pepper, to taste
• Old Bay seasoning, to taste

CHILLED SHRIMP COCKTAIL DIRECTIONS

To start, you'll need to de-vein the shrimp. To do that, use a pair of scissors (or a serrated knife) to make a small cut down the back of each shrimp to follow the intestinal tract (you'll usually see a black line - that's it). Remove the intestinal tract and then rinse the shrimp in cool running water. Make sure to try to leave the rest of the shrimp shell unharmed.

After the shrimp have been de-veined, place them into a bowl containing the brine.

Refrigerate for half an hour.

While the shrimp are in the refrigerator, continue with the next steps.

Combine the can of diced tomatoes, chili sauce, sugar, salt, pepper & horseradish in a food processor.

Blend the ingredients until the mixture is smooth.

Remove the cocktail sauce from the processor and into a bowl, and refrigerate until you're ready to serve the shrimp cocktail.

Place a baking sheet or broiler pan underneath your oven broiler and preheat for five minutes.

Remove the de-veined shrimp from the brine, rinse them under cold running water, drain them thoroughly, then pat them dry with some paper towel.

Add the shrimp, olive oil, and Old Bay seasoning to a large bowl and stir so that each shrimp gets coated in the olive oil and seasoning.

Arrange the shrimp on the hot pan and return it to the broiler for two minutes.

Turn the shrimp over and allow to cook for a further minute.

Take the shrimp off the pan and allow to cool an on a cold cookie sheet.

Chill in the refrigerator for 2 hours.

Serve around the rim of a martini glass with a generous dollop of your delicious cocktail sauce.

Makes: 2 generous serves or 4 starters

GIANT CHILLED SHRIMP COCKTAIL RECIPE