Peel And Eat Boiled Shrimp With Cocktail Sauce Food

PEEL AND EAT SHRIMP WITH SPICY COCKTAIL SAUCE

Steps:

• 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 minutes.
• Don't go any longer or they will start to become a bit too salty.
• 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 covered with foil on broiler pan under oven broiler and preheat for 5 minutes.
• (My boiler is small and awkward. When making larger batches of this, I've put the shrimp onto the top shelf of my oven on its highest setting).
• Remove shrimp from brine and drain thoroughly.
• Rinse the shrimp under cold water to remove the brine and dry on paper towels- important step, do not skip it!
• In a large bowl, toss shrimp with olive oil, (I use a mister to coat them evenly) and sprinkle with Old Bay seasoning, if desired.
• Place shrimp onto the heated sheet pan and return to broiler immediately.
• After 2 minutes, check your shrimp.
• They should be truning slightly pink and the meat should be separating from where they were deveined.
• Turn the shrimp with a pair of tongs.
• Return the shrimp to broiler for 1 minute.
• Transfer shrimp to a cool bowl or cookie sheet and refrigerate immediately.
• Once shrimp have chilled, serve with cocktail sauce.
• These shrimp are great served warm right from the oven too.
• I usually can't wait until they chill before I eat them!

SHRIMP BOIL (PEEL AND EAT SHRIMP)

Steps:

• Cut head of garlic in half & chop all veggies.
• Put everything in a large stock pot BUT shrimp.
• If using more than 1 lb of shrimp, double as needed. I've done 5 lbs in one huge pot.
• Boil for 15 to 20 minute.
• The stock will be too salty and to spicy.
• Add shrimp and depending on size cook on high 5 to 10 minute.
• Put a strainer into the sink.
• Remove pan from heat and dump into strainer, pick out shrimp and eat hot or cold.
• If you want to eat them cold then don't dump all the liquid. save about half and place shrimp, veggies and stock in a bowl and put in fridge till desired temperature.
• We prefer to eat warm.

PERFECT BOILED SHRIMP AND COCKTAIL SAUCE

Steps:

• Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
• Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
• To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.