The Shrimp Cocktail

The Shrimp Cocktail
The Shrimp Cocktail might be a good recipe to expand your hor d'oeuvre recipe box. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 4. One serving contains 484 calories, 64g of protein, and 9g of fat. A mixture of shell-on tiger shrimp, chili sauce, ice, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Watch how to make this recipe.
2
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.
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3
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.
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4
Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes.
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5
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.
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6
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.
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7
Transfer to a cold cookie sheet. Refrigerate immediately.
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8
Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.
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Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Loveblock Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.
Loveblock Pinot Gris
Loveblock Pinot Gris
Loveblock Pinot Gris is a pale golden with hints of green. The 2013 vintage is a dry style with floral aromas and a hint of ripe pineapple. The palate reveals poached pear and blood orange, and finishes with a touch of citrus, good texture and rich mouth feel.
DifficultyHard
Ready In45 m.
Servings4
Health Score32
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