2 cups ketchup
Juice of two lemons
2 tablespoons of horseradish
½ teaspoon of Worcestershire sauce
1. Mix everything together.
2. Taste it.
3. Adjust it to the heat level that you like.
4. If it’s not hot enough for you, add a few dashes of your favorite hot sauce.
1 ½ — 2 pounds little tiny shrimps, cleaned (or roughly chopped larger ones
2 cups of warm water
½ cup of sugar
½ cup of kosher salt
2 cups of ice
¼ cup of olive oil
Cajun seasoning (or Old Bay seasoning)
1. Dissolve the sugar and salt in the warm water.
2. Add the ice.
3. Add the shrimp.
4. Let the shrimp marinate in the brine for a half hour.
5. Preheat your broiler with a cookie sheet in the broiler.
6. Take the shrimp out of the brine and rinse under cool water.
7. Dry the shrimp.
8. Toss the shrimp in the olive oil and sprinkle it with the Cajun seasoning.
9. Place the shrimp on the hot cookie sheet and broil for two minutes.
10. Turn the shrimp over and broil for two more minutes.
11. Place the shrimp on a cold cookie sheet or plate and refrigerate.
This is a good stopping point. If you plan to serve the shrimp later that day or the next day, just cover them with plastic wrap once they are cold and you can hold them in your ’fridge for a day or two.
To serve your shrimp cocktail, fill your martini glass 1/3 filled with cocktail sauce. Arrange the shrimp, about 6 per serving, around the edge of the glass. Serve cold.