Who doesn’t love a shrimp cocktail? Moreover, it’s a great start to a meal (or a lazy Saturday afternoon) when you pair it with a sparkling wine. Although, since I live in Virginia, I have the opportunity to taste some pretty amazing local wines – and I found this to be a great pairing with a 2010 Chardonnay from Linden Vineyards.
All that said, I prepare shrimp cocktail a little differently than most. I broil the shrimp, shell-on, removing them from the oven just when they start to turn pink, then I quickly chill them to stop the cooking process. In my opinion this allows for a meatier, more true shrimp taste in lieu of a watered-down, boiled version. I think you’ll become a quick fan of this simple method if you give it a try.
Ingredients: (serves 2)
- 12 large shrimp (shell on)
- 1T olive oil
- 1t Sea salt
- 1t Old bay seasoning
- Fresh lemon
Of course, prepared cocktail sauce can be somewhat bland, so I dress mine up with freshly grated horseradish, fresh black pepper, lemon juice and a heavy sprinkling of Old Bay! Mix together well and place in the refrigerator until ready to serve.
First I devein the shrimp by running a sharp knife down the back side of the shrimp. Rinse and wash the cavity out.
Add olive oil…
Squeeze the lemon and sprinkle the Old Bay, tossing to coat.
Arrange shrimp on a baking sheet and place under a broiler on high for 1 1/2 – 2 minutes. Remove from the oven and turn the shrimp over. Return to the oven and broil again for 2 minutes. Remove just as the shrimp are turning pink.
Immediately cover the shrimp with ice and allow them to cool in the freezer for 20 minutes. Remove and place in the refrigerator until you are ready to serve.
Arrange sliced lemons on a serving plate and cover with shrimp. Sprinkle with a dusting of Old Bay and a healthy side of cocktail sauce.
I believe you will agree this might just be the best shrimp cocktail you have ever had!