Posts Tagged ‘crustacean’

Seeing as I am now between seasons eight and nine of Good Eats, I figured this was a good time to do one of the special episodes. It’s hard to believe that I last did a special episode over two years ago! This special was fun for me to do because it was an episode I had never seen before and all four of the recipes were super intriguing. I can say that I have definitely left this episode with some recipes that I will be bookmarking for long-term use/memory, so read on if you want to discover some great food.

Salt Roasted Shrimp

Shrimp are not my favorite protein, but I was still excited about trying this cooking method. The recipe begins with placing two pounds of rock salt in a 9×13″ metal pan. Place two more pounds of rock salt in a metal bowl.


Four pounds of rock salt split between two vessels.

Place the two vessels of salt in a cold oven and set the oven to preheat to 400 degrees. When the oven hits 400, let it continue to heat for an additional 15 minutes.


Four pounds of rock salt split between two vessels, and stuck in a cold oven to preheat to 400.

Once the 15 minutes are up, place a pound of jumbo shrimp on the surface of the salt in the 9×13″ pan and pour the hot salt from the bowl over the top of the shrimp. Smooth the salt over the top of the shrimp and place them back in the oven for 7-8 minutes, or until pink and opaque.


Alton’s salt roasted shrimp.

To rinse off the salt, you can dip the shrimp quickly in white wine. First off, this is about the easiest method of cooking shrimp I’ve ever tried, and I thought the flavor of the shrimp was very positively accentuated by the salt. These shrimp had a sweetness that reminded me more of crab than shrimp, and I really liked it. For whatever reason, my shrimp were extremely difficult to peel, and I don’t know why that was. I really do want to try this method again because these were some of my favorite shrimp I have had, as far as flavor is concerned. The salt did season the shrimp, but not overly so, and I did not even try Alton’s wine rinse step post-cooking. If anyone has a theory as to why my shrimp were so difficult to peel, I’d love to hear it. Aside from the peeling difficulty, this was a fantastic recipe!

Perfect Fingerling Potatoes

I think we have all had potatoes cooked in myriad ways, but I have to say that Alton’s recipe here was a new one for me. For this recipe, place 1 1/4 pounds of Kosher or rock salt in a large pot with two quarts of water and two pounds of fingerling potatoes.

Bring the whole pot to a boil and cook the potatoes until they are tender enough to pierce with the tip of a sharp paring knife, which took about 20 minutes for my potatoes. Be aware that smaller potatoes will cook faster.


Potatoes, brought to a boil and cooked until tender.

Transfer the cooked potatoes to a rack over a sheet pan. Once all of the potatoes have cooked, serve them with butter and chives.


Cooked potatoes cooling on a rack and forming a salty crust.


Alton’s fingerling potatoes with chives, pepper, and butter.

These potatoes are like a fun science experiment because they transform during cooking, and form a sparkly salt crust as they cool. The insides of the potatoes are perfectly cooked, while the outsides provide the perfect amount of salty seasoning. These are fun, easy, and delicious!


I find fermented food fascinating, and the idea of making my own sauerkraut was super exciting to me. Keep in mind that this recipe takes a full month, including the fermentation time. This starts with chopping five pounds of green cabbage and placing the cabbage in a large bowl.


Ready to chop 5 pounds of cabbage.

Add 3 T pickling salt to the cabbage, along with 1 T juniper berries and 2 t caraway seeds. Toss everything together with clean hands. Let the cabbage sit for 10 minutes.

Pack the cabbage and any accumulating liquid into a tall plastic container, packing it down.


Cabbage packed into a plastic container.

Alton likes to use a tall plastic container designed for holding a loaf of bread. You want to keep the cabbage free from air, so place some type of lid on the surface of the cabbage. Next, place a weight on top of the lid (Alton uses a mason jar full of water). I read some of the online reviews of this recipe and used ziplock bags full of water, as they also help to form an airtight seal. A layer of plastic wrap also seems to help to keep air out.


Weighing the sauerkraut down with bags of water.

Store the sauerkraut at 65-70 degrees for four weeks. Be sure to check the sauerkraut every couple days and discard any scum from the surface. Alton says you really only need to be concerned about dark-colored mold, and ammonia-like smell, or lots of active bubbling; if you see any of these things, it’s time to start over. Otherwise, your sauerkraut will gradually secrete more liquid, turn yellow, and start to smell sour.


Sauerkraut gradually fermenting over time.

I was out of town for part of my sauerkraut’s fermentation, so I arrived home to sauerkraut that was ready to eat.


Sauerkraut after four weeks of fermentation.

We opted to eat our sauerkraut on bratwursts with mustard, and I was highly impressed.


Sauerkraut served on brats with mustard.

This homemade sauerkraut has much more texture than any you can buy in the store, which I really appreciate. I also really like the pops of spice you get from the caraway seeds and juniper berries, and it has just the right amount of tang. We still have some sauerkraut in our refrigerator right now, as this recipe makes a pretty large amount. Add this one to the list of fun things to try in your spare time, as it really requires almost no effort!

Beef Tenderloin in Salt Crust

Since it’s Father’s Day, it only seems appropriate that this next recipe is one I would love to be able to share with my dad. I’m pretty sure my dad never saw this Good Eats salt episode because he would have jumped all over trying Alton’s beef tenderloin recipe. My dad was always one to test a recipe before trying it for a holiday or occasion, and he likely would have invited me to his house for his test run. Beef tenderloin is always a special occasion meal for us, as it is a pricey cut of meat, but last week we had a delicious tenderloin simply for the sake of this project. For Alton’s tenderloin, you first need to make a salt-based dough. To do this, place 5 C flour, 3 C Kosher salt, 3 T pepper, 1/4 C chopped fresh parsley/thyme/sage, and a mixture of 5 egg whites with 1 1/2 C water in a bowl.


Flour, Kosher salt, pepper, and fresh herbs.


Flour, Kosher salt, pepper, fresh herbs, and a mixture of egg whites and water.


Egg whites and water added to flour/salt mixture.

Use a potato masher to loosely combine the dough, and then mix the dough with your hands until it is smooth and uniform. Place the dough in a plastic bag and let it sit at room temperature for 4-24 hours; according to Alton, if you try to use the dough immediately, it will be a crumbly mess. I opted to make my dough a full 24 hours ahead of time.

After your dough has rested, roll the dough to a large rectangle that is 3/16″ thick. You can trim the edges with a pizza cutter to make the dough into a nice rectangle.


Dough after 24 hours.

Next, coat a 6-7 pound beef tenderloin (my tenderloin was in the 3-4 pound range) with ~1 T olive oil and sear the meat until it is browned on all sides; Alton likes to use an electric griddle to sear, but I just used a large skillet.

Let the tenderloin rest until it is cool to the touch, which took about 20 minutes for my beef.


Letting the seared meat rest until cool to the touch.

Sprinkle the center of your salt dough rectangle with an additional 1/4 C of chopped fresh parsley, thyme, and/or sage, and place your cooled tenderloin on top of the herbs.

Fold the dough up over the tenderloin crimping the edges together to create a sealed package. You do not want the dough to be super tight on the meat. Trim the ends of the dough and crimp them up also, and seal any holes with extra dough. Transfer the wrapped tenderloin to a sheet pan and insert a probe thermometer into the center of the beef. My dough stuck to my countertop a bit, so I had to do some mending.


Wrapping the tenderloin in the salt dough.


My wrapped beef tenderloin.


Tenderloin in the oven until it reaches 125 degrees.

Put the beef in a 400 degree oven, letting it cook until it reaches an internal temperature of 125 degrees. Once at 125 degrees, remove the beef from the oven and let it rest for 30-60 minutes.


Tenderloin removed from the oven at 125 degrees.

After resting, slice the meat with a serrated knife and pull the tenderloin out of the salt dough, discarding the dough. Serve the meat immediately.


Tenderloin after resting for 15 minutes.


Alton’s beef tenderloin.

In the episode, Alton appeared to let his tenderloin rest for a full hour, which will result in over-cooked meat. Since the meat is still in its dough envelope, its temperature continues to rise quite quickly after removal from the oven, so I cut my meat after a mere 15 minute rest, and it honestly would have been better a few minutes earlier. Next time, I will probably pull the meat from the oven at 120 degrees, and let it rest until its temperature hits 135-140. I did use a smaller tenderloin than what Alton used and my tenderloin was done after 45 minutes in the oven, so this is a pretty fast cooking method. Aside from those notes, this recipe is awesome. There is a reason Alton stated at the end of this episode that this was his favorite Good Eats beef recipe. I already hope/plan to make this for the next holiday we host, as it is easy, quick, and delicious. The meat comes out of the dough perfectly tender and seasoned to perfection. Seriously, if you want a special beef recipe, make this one. I only wish I could make this for my dad.

As I type, my beloved Coonhound, Hitcher, lies next to me. He was diagnosed with inoperable cancer a few weeks ago. He has been my constant sidekick since we found him, as an abandoned puppy, on a roadside 10+ years ago. This news has been tough – very, very tough. Once again, I will use this Good Eats project to distract myself.

As the daughter and granddaughter of Marylanders, I have had my share of crab over the years. Growing up, a trip to Grandma and Granddaddy’s was not complete without a crab dinner (or 3!). Whether it was a trip to a local seafood restaurant, a family crab picking session around Grandma’s table, or a plate of Grandma’s amazing homemade crab cakes, crab was something we ate early and often. Yes, this was an episode I eagerly anticipated.

Steamed Alaskan King Crab Legs

Alton’s preparation of crab legs was first in this episode. When purchasing crab legs, it is best to buy frozen legs (frozen crab has already been cooked), thawing them overnight in the refrigerator at home; just be sure to allow the moisture to drain away from them as they thaw, and consume any thawed crab within 24 hours. Alaskan king crab legs are large, so you can allot two per person.


Alaskan king crab legs.

Working with three legs at a time, break/cut each leg into sections at the joints. Wrap the segments in two layers of damp paper towels, along with a sprig of fresh dill.


Alaskan king crab legs, broken into segments and topped with fresh dill.

Wrap the entire bundle tightly in plastic wrap, and microwave it for two minutes on high power; the goal here is to re-heat, rather than re-cook the crab.


Alaskan king crab legs, broken into segments, and topped with fresh dill. Wrapped in damp paper towels and plastic wrap, the whole bundle heads into the microwave.

Let the heated crab legs rest in their bundles while you microwave any remaining packages of crab. Serve the legs with ghee, which just happens to be the next recipe in this episode.


Steamed crab legs, served with ghee.


Alton’s crab leg method is outstanding. It takes almost no time to prepare an amazing meal, using this method. If you want to have crab legs at home, this is the way to do it.


What goes better with crab than butter? As mentioned above, Alton recommends serving his crab legs with ghee. To make Alton’s ghee, melt a pound (I did 1/2 pound) of unsalted butter over low heat.


Melting unsalted butter over low heat.

As soon as the butter has liquefied, increase the heat to medium.


Liquefied butter. Increasing the heat to medium.

Continue to cook the butter over medium heat until it finishes foaming.


Butter, foaming for the first time.

When the foaming has ceased, increase the heat to high and wait for the butter to foam a second time. Watch the pan carefully, as the butter can easily burn.


Butter, foaming for the second time.

When your ghee is ready, the pan will have brown bits on the bottom and the butter will have darkened slightly. Strain the ghee into a clean container and serve.


Strained ghee.

Ghee is a perfect accompaniment for crab legs, and Alton’s explanation of how to make ghee is super easy. If you prep crab legs at home, be sure to make some ghee also!

Marinated Crab Salad

Alton’s third crab recipe is for a marinated crab salad. I suppose you could just purchase crab meat for this, which is how the online recipe is written, but what fun would that be? Instead, in the episode, Alton hand picked the meat from two Dungeness crabs. Thankfully, I was able to find whole Dungeness crabs at a new local store.


Whole Dungeness crab.

If you have never picked a crab before, here are Alton’s instructions:

  1. Flip the crab upside down.
  2. Use a screwdriver to pry off the apron.
  3. Holding the crab over a sink, pry off the back of the crab.
  4. Rinse the inside of the crab.
  5. Pull off any gray gills, discarding them.
  6. Twist off the legs.
  7. Break the remaining central core in half and pull out as much meat as you can from the tiny compartments.
  8. Crack each leg and scoop out the meat.

My crabs had already been prepped through step 5, so I just had to get the meat out.

Once you have your crab meat, it is time to make the marinade for the salad. Combine in a large Ziplock bag:  1 C olive oil, 1 C red wine vinegar, 2 cloves minced garlic, 1/2 C chopped parsley, 1/4 C fresh tarragon, 1 1/2 t Kosher salt, and 1/2 t pepper.

Use an immersion blender to thoroughly emulsify the marinade. Add your crab meat to the marinade, pushing any excess air out of the bag. Refrigerate the crab for 4-8 hours.


Marinade and crab in plastic bag.

Serve the crab mixture over mixed greens with lemon wedges.


Marinated crab salad, served over greens.

This was a light summer entrée that we enjoyed on our deck. While tasty, I did feel that the delicate flavor of the crab was a little overpowered by the marinade. To me, crab is so good on its own (see the crab leg recipe above) that I would tend toward recipes that allow the crab to shine more.

Crab Fritters

Crab fritters were Alton’s last recipe in this episode, and he did use purchased crabmeat for this one. In the episode, he used a 50/50 combination of lump and special crabmeat. Since I was only feeding two of us, I used one 8-ounce container of jumbo crabmeat.


8 ounces of crab meat.

To begin, place a rack on a sheet pan for draining and heat 2 1/2 quarts of canola oil to 375 degrees over medium heat.


Canola oil, heating to 375.

Meanwhile, combine 1 C lump crab meat, 1 C special crab meat, 1/2 C mayo, the juice of 1/2 a lemon, and 1/2 t pepper.

Scoop the crab mixture with a 1-ounce ice cream scoop, rolling the balls in Panko breadcrumbs.

Alton tells you to fry the balls for 5-7 minutes, or until they are golden, but I found that my fritters were done in 3-4 minutes.


Fritters, added to hot oil.

I served my fritters with lemon wedges.


Crab fritters.

Alton’s crab fritters were pretty darn delicious, as they had little “filler” and loads of crab. The Panko breadcrumbs gave a crispy, crunchy shell to the creamy crab/mayo filling. These are a definite great alternative to the classic crab cake.

I have not forgotten about my Good Eats blog project. Rather, I was waiting for Ted to feel good enough, after finishing chemo and radiation, to truly be able to enjoy Alton’s recipe for lobster. Exactly two weeks after completing treatment, he felt up to sitting down to a lobster dinner. This was to be my first time eating lobster… and it was to be prepared by me. Yep, I had waited 34 years to try lobster. How? I don’t know. I had eaten lobster macaroni and cheese, but never had I tried a whole lobster, or even a tail. The opportunity had just never really presented itself.

Stuffed Lobster

This past Friday, Fed Ex arrived at our door with two live hard shell lobsters from Maine; our lobsters were 1.5 pounds each. Living in the Inland Northwest, live lobsters are not particularly abundant, so having them shipped to our door was the easiest way to get them. In the episode, Alton explains that you really want to get hard shell lobsters, rather than soft shell lobsters, because they contain more meat and have a firmer texture. Soft shell lobsters have shells that are partially full of water, which you end up paying for. Our lobsters spent the day in the crisper drawer of our spare refrigerator, covered with damp newspaper. I was tempted to name them, but Ted said we shouldn’t name critters that we were later going to consume.

Ingredients for stuffed lobster:  Ritz crackers, onion, lemon, thyme, rosemary, parsley, scallions, and butter.

Ingredients for stuffed lobster: Ritz crackers, onion, lemon, thyme, rosemary, parsley, scallions, and butter.

When you are ready to cook your lobsters, stick them in your freezer for 15-20 minutes. An uncovered roasting pan works fine for containing them.

Live lobsters heading into the freezer for 15-20 minutes.

Live lobsters heading into the freezer for 15-20 minutes.

Our live lobsters.

Our live lobsters.

Putting them in the freezer serves to numb them sufficiently before they are cooked. If you feel up to it, the other way to kill your lobsters is to cut their heads in half with a knife. I opted for the less gruesome former method. While the lobsters are numbing in the freezer, fill the bottom of a large, wide, lidded pot with a layer of river rocks and an inch of water.

Pan with rocks and water.

Pan with rocks and water.

I used rocks from the front landscaped area of our yard. Bring this water to a boil over high heat. The rocks help to evenly distribute steam and also can prevent the lobsters tails from curling under. You want your pot to be ready to go when you pull your lobsters from the freezer.

Steaming pan, ready to go.

Steaming pot, ready to go.

When your pot is ready, throw some sprigs of fresh rosemary, thyme, and parsley on the rocks, and carefully/quickly place your lobsters on top.

Numbed lobsters, ready to go in the pot to steam.

Numbed lobsters, ready to go in the pot to steam.

Place the lid on the pot and set your timer for two minutes. Alton says your lobsters will be dead within ten seconds.

Lobsters in the pot.

Lobsters in the pot.

I forgot to throw my fresh herbs in, so I tossed them on top of the lobsters and let them steam for an additional minute. When your two (or three, in my case) minutes are up, place your lobsters immediately in an ice water bath to halt cooking. I used my kitchen sink for this.

Ice bath to halt cooking.

Ice bath to halt cooking.

Par cooked lobster in the ice bath.

Par cooked lobster in the ice bath.

Both lobsters in the ice bath, along with the claws that broke off of the one lobster.

Both lobsters in the ice bath, along with the claws that broke off of the one lobster.

You want to let them sit in the ice water for 10-15 minutes. Essentially, you are par cooking your lobsters, as they are not fully cooked at this point. Somehow, one of my lobsters lost its claws in the steaming pot, but that turned out to be no big deal, and I just threw them in the ice water too. After their chilly dip, it is time for the gross part of the preparation. Placing a lobster on your cutting board, and using a large chef’s knife, you want to cut the lobster in half lengthwise, from the midpoint to the head.

Lobster ready to be cut in half and prepped. This one's claws fell off during steaming.

Lobster ready to be cut in half and prepped. This one’s claws fell off during steaming.

Next, flip the lobster onto its back and cut again from the midpoint to the tail. Use your hands to pull the lobster apart at the midline. The tail portion of the shell will still be intact on the back side of the lobster, so you will sort of have a lobster bowl, with all of the meat exposed in the center. There will be some very obvious organs and such in the cavity that you want to scoop out with your hands and discard. Essentially, the top half of the lobster will be an empty cavity after you remove the organs. Next, pull off the lobster’s legs, and roll over each leg with a rolling pin to push the meat out. I was skeptical of how well this would work, but it worked like a charm. Set the leg meat aside.

Legs pulled off of lobster.

Legs pulled off of lobster.

Meat from legs using a rolling pin.

Meat from legs using a rolling pin.

In a saute pan, melt 1 T butter per lobster and sweat 2 T of onion per lobster. Add 1/4 t lemon zest (I added a bit more) and 1 T scallions.

Melted butter.

Melted butter.

Onion, scallions, and lemon zest added to butter.

Onion, scallions, and lemon zest added to butter.

When the onions are translucent, add the lobster leg meat, breaking it up with your hands, and toss the mixture over low heat for about a minute.

Leg meat added to onion mixture.

Leg meat added to onion mixture.

Add some grinds of black pepper and five Ritz crackers, crumbling them with your hands. Turn the heat off and toss this mixture until all of the liquid is absorbed by the crackers and the mixture looks dry. You may need to add more crackers, which I did.

Ritz crackers and pepper added to filling mixture.

Ritz crackers and pepper added to filling mixture.

Set this mixture aside. Preheat your oven to 450 degrees and cut the claws off of your lobsters, also cutting the bands off of the claws. Place the claws on a baking sheet and roast in the oven for 4 minutes; the claws need a bit of additional cooking time over the rest of the lobster.

Claws into the oven to roast for 4 minutes.

Claws into the oven to roast for 4 minutes.

While your claws are roasting, place your lobsters on a sheet of foil, scrunching it up to make a level platform for them to nest in.

Cleaned lobsters, ready to be stuffed.

Cleaned lobsters, ready to be stuffed.

Loosely spoon the cracker/onion/leg meat mixture into the open cavities of the lobsters, avoiding packing it in, and brush the tail meat with some olive oil.

Stuffed lobsters.

Stuffed lobsters.

Lobsters, ready for the oven. Tails brushed with olive oil.

Lobsters, ready for the oven. Tails brushed with olive oil.

When the four minute head start for your claws is done, add the lobsters to the pan with the claws. Depending on the weight of your lobsters, you will need to adjust the roasting time. For 1.5 lb lobsters, roast them for 14 minutes. In the episode, Alton has a chart of roasting times for respective lobster weights.

Claws after 4 minutes in the oven.

Claws after 4 minutes in the oven.

Lobsters added to claws.

Lobsters added to claws.

When your lobsters are done cooking, remove them from the oven and crack the claws.

Lobsters after 14 minutes in the oven.

Lobsters after 14 minutes in the oven.

You first want to crack the pincher and wiggle it from side to side until you can slide the shell off. Then, crack the other portion of the claw and push the meat out of the joint with your finger. This is easier said than done, but it can be done with some fiddling. Serve your lobsters on a bed of greens with the claw meat placed on top, and melted butter and lemon on the side.

Final stuffed lobster with claw meat on top and lemon on the side.

Final stuffed lobster with claw meat on top and lemon on the side.


So, how was Alton’s stuffed lobster? Ted and I both thought this was delicious. It was rich and sweet, and the meat was cooked perfectly. The buttery flavor of the Ritz crackers paired perfectly with the lobster meat and the lemon zest cut the richness. We had our lobster with a Chardonnay and that pairing worked nicely. I would definitely make this again, and I already have it on my list for potential holiday meals. For lobster purists who like to pick the meat out of the shells yourselves, this preparation is probably not for you. However, if you want to enjoy the flavor of lobster with minimal work at the table, this is the way to go. It is definitely safe to say that I am a lobster fan after this one.

The Shrimp Cocktail

I had to make a decision here with my blog, as to whether to continue with the episodes in production order or in order of how the episodes aired. I chose to continue with the episodes by air date, which put my next episode as the shrimp episode. Shrimp, while I think they are okay, are not my favorite thing. I will almost always opt for other seafood over shrimp. This probably explains why I had never prepared shrimp prior to making this recipe from Good Eats.

To begin this recipe, Alton shows you how to clean and devein your shrimp by cutting along the back of each shrimp with small scissors. He gives a helpful tip to remove the veins (which are really the intestinal tracts) under water, as they tend to stick to everything. Alton really emphasizes the need to keep your shrimp very cold throughout every step of the shrimp cocktail process, so the shrimp are kept in a bowl of ice water while you devein them.

Cleaned shrimp.

Cleaned shrimp.

Once the shrimp are all clean, you combine Kosher salt, sugar, water, and ice cubes to make your brine. Alton says he makes his brine by running through one cycle of a coffee maker. I just dissolved my salt and sugar on the stove, let the brine cool slightly, and added my ice cubes. I poured the brine over my shrimp and put them in the refrigerator for 25 minutes.

Kosher salt and sugar, ready to be dissolved in some water to make a shrimp brine.

Kosher salt and sugar, ready to be dissolved in some water to make a shrimp brine.

While your shrimp sit in their brine, you make the cocktail sauce. You combine a can of drained tomatoes, chili sauce, horseradish, sugar, pepper, and Kosher salt in a food processor. I used my mini food processor that came with my immersion blender (Alton did this in the episode too), and it worked perfectly.

Canned tomatoes, chili sauce, horseradish, sugar, pepper, and Kosher salt.

Canned tomatoes, chili sauce, horseradish, sugar, pepper, and Kosher salt.

Finished cocktail sauce.

Finished cocktail sauce.

The sauce goes into the refrigerator while you finish your shrimp. After the brining period, you drain and rinse your shrimp. Alton tells you not to brine your shrimp for more than ~25 minutes. You then dry your shrimp in paper towels while you preheat your broiler with a foil-coated pan IN the oven.

Shrimp after brining.

Shrimp after brining.

Shrimp, drying in paper towels.

Shrimp, drying in paper towels.

For this recipe, you want to place your oven rack in the position that is second closest to the broiler. Once the broiler is preheated, you toss your shrimp with some olive oil and sprinkle them with some Old Bay Seasoning. I love Old Bay Seasoning. Both my parents are from Maryland, and my grandma made the best crab cakes on the planet with a sprinkle of Old Bay.

Shrimp coated with olive oil.

Shrimp coated with olive oil.

And a sprinkle of Old Bay.

And a sprinkle of Old Bay.

Shrimp with oil and Old Bay.

Shrimp with oil and Old Bay.

Once your shrimp are well-coated, you toss them, in a single layer, onto your hot pan in the oven, and they go under the broiler for two minutes. My shrimp were turning a nice shade of pink after two minutes. I flipped them over and threw them back into the oven for their additional one minute of cooking.

Shrimp into the oven on a pre-heated pan.

Shrimp into the oven on a pre-heated pan.

Shrimp after 2 minutes under the broiler.

Shrimp after 2 minutes under the broiler.

Shrimp after being flipped for an additional minute under the broiler.

Shrimp after being flipped for an additional minute under the broiler.

As soon as your shrimp come out of the oven, you want to put them into a freezer-cold bowl and toss them around. The bowl then goes back in the freezer for 5 minutes, and then is transferred to the refrigerator.

Frozen bowl.

Frozen bowl.

Hot shrimp into the cold bowl.

Hot shrimp into the cold bowl.

Once the shrimp are thoroughly chilled, you recreate the classic shrimp cocktail presentation, filling a martini glass with cold cocktail sauce and placing shrimp around the rim of the glass.

Completed shrimp cocktail.

Completed shrimp cocktail.

Shrimp Cocktail.

Shrimp Cocktail.

My blogging helpers.

My blogging helpers.

We ate this shrimp cocktail for dinner one night last weekend. We loved the spicy kick of the cocktail sauce, though I am sure some people would find it to be too spicy. I found the heat of the horseradish to contrast nicely with the sweetness of the tomatoes and chili sauce. The shrimp had a nice texture that was far from the rubbery texture I have come to dislike in shrimp. Alton says dry heat methods are the best for cooking shrimp, and this recipe seems to confirm that. My husband thought this shrimp cocktail was delicious, and said this was the best cocktail sauce he had ever had.