Jimi’s Brined Shrimp Cocktail

Chef Jimi Penti shares from his recipe collection: Jimi’s Brined Shrimp Cocktail
16 Jumbo Shrimp (Approximately 11 Ounces - 21/25 Count)
3 Tablespoons Sugar
2 Tablespoons + 3 Tablespoons Kosher Salt (Divided)
2 Tablespoons Old Bay Seasoning
1 Gallon + 2 Cups Water (Divided)
160 Grams Ice

Thaw, Clean, and De-vein the Shrimp. Remove most of the shell, leaving the tail attached. Set aside.

In a small saucepan combine the Sugar, 2 Tablespoons of the Salt, and the Old Bay Seasoning with 2 Cups of the Water. Heat and stir the mixture until it is JUST dissolved and combined. Remove from heat and add the Ice to chill and dilute the Brine.

After the brine has cooled (to prevent premature cooking of the Shrimp), combine the Brine with the Shrimp, cover with plastic wrap, and place in the refrigerator for at least 2 hours (overnight will produce a deeper flavor).

Bring a pot with 1 gallon of water and 3 Tablespoons of the Salt to a roaring boil. Remove the Shrimp from the Brine mixture and pat dry. Add the shrimp to the Boil Pot and cook until done (approximately 1 minute! [DO NOT OVERCOOK!!!]). Blanch or Shock the shrimp in icy water or an ice bath to halt the cooking process and chill the Shrimp.

Serve on a bed of Crushed Ice on Lettuce leaves surrounded with with Lemon Wedges as a garnish. Cocktail Sauce may be offered, but most will find the Shrimp Cocktail spicy enough without it! Enjoy!

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