Isla Kulinarya: Thanksgiving Recipe

WARM SHRIMP COCKTAIL W/ HORSERADISH COCKTAIL SAUCE


WARM SHRIMP COCKTAIL W/ HORSERADISH COCKTAIL SAUCE
Serves 4

2 lbs                            16-20 black tiger shrimp, shell on (deveined & cleaned)
1 cup                           unsalted butter

BRINE
4 cups                         water
2 tbsp                         salt
2 tbsp                         sugar
6  cups                        ice

HORSERADISH COCKTAIL SAUCE
1 cup                           ketchup
2 tbsp                         horseradish sauce
1 tsp                            worcestershire sauce
1 tbsp                         lemon juice
to taste                       salt & pepper

PROCEDURE
-start with a big smile on your face before cooking
-devein and clean the shrimp, put them in the refrigerator until ready to use

BRINE
-make the brine by mixing water, salt, sugar and ice in a bowl.  make sure to taste the brine and make necessary adjustments (the brine has a little sweetness and saltiness to it)
-place the shrimp in the brine, and let it brine for at least 45 minutes.

HORSERADISH
-make the horseradish cocktail sauce by mixing the ketchup, horseradish sauce, worscestershire sauce, lemon juice using a whisk.
-taste the sauce, and make necessary adjustments with salt and pepper.
-store in the refrigerator until ready to serve with the shrimp

GRILL
-after the brining process, grill or sautee the shrimp.  This would take about 2 minutes on each side to cook.  Make sure to brush or baste them with butter as they cook.
  

  

Join us again next week for another dish that you can prepare for your  Thanksgiving dinner. Don't miss it!

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