Alton Browns Shrimp Cocktail Recipes
ALTON BROWN'S SHRIMP COCKTAIL
Make and share this Alton Brown's Shrimp Cocktail recipe from Food.com.
Provided by Shana C
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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. 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.
BOWL SMOKED SHRIMP
Provided by Alton Brown
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Place the wood chips into a bowl and cover with cool water. Set aside and allow to soak for 1 hour.
- In the meantime, place the salt, sugar, water and red pepper flakes into an electric kettle and heat just until the salt and sugar have dissolved. Turn the kettle off and add the ice. Stir until the brine has cooled. Place the shrimp into a 1-gallon ziptop bag and pour over the brine. Place in a container and set in the refrigerator until the wood chips are done soaking, approximately 45 more minutes.
- While the shrimp are brining, heat about 2 quarts of charcoal in a chimney starter until the coals are covered with a white ash.
- After the chips are done soaking, drain them and set aside. Drain the shrimp in a colander and thread on 4 to 6 rounded skewers.
- Carefully transfer the charcoal to a large, 18-inch round, stainless steel bowl. Cover the charcoal with the wood chips. Lay the skewered shrimp directly atop the chips making sure that the shrimp do not come in direct contact with the charcoal and that the shrimp are in 1 layer. Turn another, smaller (13 to 14-inch) metal bowl upside down on top of the shrimp. Cook for 15 to 20 minutes or until cooked through. Serve warm or chilled.
- In a small bowl whisk together the mustard seed, dry mustard and water.
- Place the mustard and water mixture into a small saucepan and add the remaining ingredients. Bring to a simmer over high heat. Do not allow to boil. Remove from the heat and puree with a handheld blender for 5 to 10 seconds while drizzling with oil, leaving some of the seeds intact if desired. Pour into a glass jar or container, allow to cool, cover and allow to sit in refrigerator overnight before using. Store in the refrigerator for up to 1 month.
- Yield: approximately 1 cup
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- Combine the salt, sugar, and water in a mixing bowl, stirring to dissolve — yes, you’re making a brine. Add the ice and set aside while prepping the shrimp.
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- Combine the salt, sugar, and water in a mixing bowl, stirring to dissolve. Add the ice and set aside while prepping the shrimp.
- Use a pair of scissors to remove the veins from the shrimp without removing the shell. Put the shrimp in the brine and refrigerate for 20 to 25 minutes.
- Meanwhile, make the cocktail sauce: Take the tomatoes, chili sauce, horseradish, sugar, pepper, and salt for a spin in a food processor until almost smooth. Refrigerate.
- Place a half-sheet pan or foil-lined broiler pan about 8 inches under the broiler and heat on high for 5 minutes.
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