198 minutes
A smoky and spicy twist on the traditional shrimp cocktail, featuring a homemade cocktail sauce with smoked almonds and sambal oelek.
Smoked Almonds, finely chopped
cups
Whole Tomatoes, canned, drained
0 oz
cups
Sambal Oelek Chili Paste
tablespoons
tablespoons
Fresh Lime Juice, freshly squeezed
tablespoons
Old Bay Seasoning
tablespoons
Dark Brown Sugar
teaspoons
tablespoons
Kosher Salt, for brining
0 oz
Granulated Sugar, for brining
0 oz
Ice Cubes
0 oz
Head-On, Tail-On Shrimp, brined and cooked
0 lb
Olive Oil, for tossing shrimp
tablespoons
1. Prepare the Sauce
In a food processor, combine smoked almonds and pulse until finely chopped. Add whole tomatoes, ketchup, sambal oelek chili paste, prepared horseradish, fresh lime juice, Old Bay Seasoning, dark brown sugar, and Worcestershire sauce. Blend until smooth. Refrigerate for at least 3 hours.
2. Brine the Shrimp
Dissolve kosher salt and granulated sugar in water to create a brine. Add ice cubes, then the shrimp. Allow to brine for 20 to 30 minutes.
3. Broil the Shrimp
Preheat the broiler and half sheet pan. Clean the shrimp, pat dry, and toss with olive oil and Old Bay Seasoning. Broil on the preheated pan for 2 minutes on one side, then flip and broil for an additional minute.
4. Chill the Shrimp
Transfer the cooked shrimp to a chilled bowl. Place the bowl in the freezer to chill for 15 minutes, tossing occasionally.
5. Serve
Peel the chilled shrimp and serve with the prepared sauce.
Comments (0)