Shrimp Cocktail | Chef Eric Recipe

Peel the shells off the shrimp, leaving the legs and tails.

Coat the shrimp shells with olive oil.

Preheat the grill to 450 degrees Fahrenheit.

Place a metal pan on the grill to heat up.

Toast the shrimp shells directly on the grill grates for about 1.5 minutes until they turn a charred red color.

Add the toasted shrimp shells to a pot.

Add bay leaves, peppercorns, garlic, and shallot to the pot.

Deglaze the pot with white wine.

Sprinkle in Old Bay seasoning.

Allow the liquid to come to a gentle simmer for about 15 minutes.

Add the shrimp to the pot and cook for 4 to 7 minutes, ensuring the shrimp do not touch each other.

Prepare a bowl of ice (not ice water) to shock the shrimp after cooking.

Remove the shrimp from the pot and pour some of the cooking liquid into the bowl of ice to cool the shrimp down.

Leave the shrimp in the flavorful cooling liquid until ready to serve.

Shred some lettuce to create a bed for the cocktail.

Prepare the Citrus tequila cocktail sauce (from a previous video).

Cut a small cup of lettuce to sit on top of the shredded lettuce.

Place the cocktail sauce in the center of the lettuce cup.

Arrange the shrimp on the board and squeeze fresh lemon juice over them.

Optionally, sprinkle more Old Bay seasoning on top of the shrimp.

Equipment Needed

Spice Level:

Dietary