Fine Cooking Magazine - November/December 2020

Servings: four to six.

In winter, I make these shrimp in a grill pan on the stove, which actually delivers lots of grilled flavor, but you can cook the shrimp on a real grill, too. Although shrimp cocktail is traditionally served cold, I break with convention and serve this version warm.

Ingredients

1-1/2 lb. jumbo shrimp (16-20 count), shells peeled, tails left on
1 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper
Cocktail Sauce or your favorite citrus vinaigrette

Nutritional Sample Size based on four servings
Calories (kcal) : 160
Fat Calories (kcal): 40
Fat (g): 5
Saturated Fat (g): 1
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 3
Cholesterol (mg): 250
Sodium (mg): 580
Carbohydrates (g): 0
Fiber (g): 0
Protein (g): 27

Preparation

Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the olive oil, salt, and pepper. Heat a grill pan over medium-high heat until very hot. Working in batches, grill the shrimp for 2 to 3 min. per side, using tongs to turn, until slightly charred and firm. Serve immediately with the cocktail sauce or a citrus vinaigrette. Or for a cold shrimp cocktail, transfer the shrimp to a baking dish or baking sheet, cover, and refrigerate for 2 to 3 hours before serving.

Rate or Review

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Warm Seared Shrimp Cocktail
Yield: four to six. servings
Cuisine: American
Ingredients: 1-1/2 lb. jumbo shrimp (16-20 count), shells peeled, tails left on; 1 Tbs. extra-virgin olive oil; 1/2 tsp. kosher salt; 1/4 tsp. cracked black pepper; Cocktail Sauce or your favorite citrus vinaigrette