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Shrimp Boats Tied to Dock,
Darien, Georgia, USA
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Wells, Joanne
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Kingsley
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A Shrimp Boat Silhouetted against an Orange Sky
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La Belle Cuisine
Grilled Shrimp Cocktail
Serious Barbecue: Smoke,
Char, Baste, and Brush Your Way
to Great Outdoor Cooking
© 2009 Adam Perry Lang with JJ Goode and
Amy Vogler, published by Hyperion
 
"After these plump up from a quick brine, and cook in their shells, they'll
eat more like peel-and-eat lobster tails than plain old shrimp. Serve this
alongside grilled steak, and it'll be not only a great respite from the meat's
richness, but it'll give you a surf-and-turf experience, which for me was one
of the most exciting things to get at a restaurant when I was little."
Yield: Serves 8
Cocktail sauce:
2 cups ketchup
2 tablespoons freshly grated horseradish
root (see Note)
2 tablespoons high-quality bottled horseradish
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
2 medium shallots, peeled, and grated
on a Microplane grater
Brine:
8 cups water
1/4 cup kosher salt
2 tablespoons granulated sugar
2 lemons
4 garlic cloves, peeled, and grated
on a Microplane grater
3 cups ice
Twenty-four 8- to 12-count unpeeled shrimp
(this means shrimp that come 8 to 12 to a pound)
1/3 cup canola or vegetable oil
1/2 cup extra virgin olive oil
Juice of 2 lemons
1/4 cup minced chives
Kosher salt
Freshly ground coarse black pepper
2 lemons, each cut into 4 wedges
1. Stir together all of the cocktail sauce ingredients in a medium bowl and refrigerate for at least 2 hours, but preferably overnight for the flavors
to develop.
2. Combine all of the brine ingredients in a large bowl and stir to dissolve
the salt and sugar. Cut the lemons in half, squeeze the juice into the
brine, and add the whole lemons as well. Stir in the garlic, followed
by the ice.
For each of the shrimp, using a paring knife, cut along the
curve of the back of the shrimp, and remove the vein, keeping the
shells intact. Clip the feet off with a small pair of scissors.
Place the
shrimp in the brine and refrigerate for 1 hour.
3. Preheat all grates of a well-oiled charcoal or gas grill to medium.
4. Remove the shrimp from the brine and lightly pat dry with paper
towels.
In a bowl, toss the shrimp in the canola oil.
In a separate
bowl, combine
the olive oil, lemon juice, and chives. Set aside.
5. Place the shrimp on the grate, close the lid, and grill for 4 minutes.
Flip
to the second side and grill for 4 minutes.
6. Remove from the
grill and
immediately place in the bowl with the olive oil mixture,
tossing to coat. Season with salt and pepper and serve with cocktail
sauce and lemon wedges on the side.
Tip: Fresh horseradish is available in many markets and is worth
seeking
out. If you can't find it, the sauce won't have that extra
punch, but it'll
still have great flavor. Use additional bottled
horseradish to taste.
Epicurious 2010
Featured Archive Recipes:
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Grilled Shrimp
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Grilled Shrimp with White Beans,
Rosemary, Mâche, and Mint Oil
(Mario Batali)
Mr. B's New Orleans Barbecued Shrimp
New Orleans Boiled Shrimp
Two Favorite Shrimp Recipes
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