Colossal U-10 Shrimp Cocktail
Chapter 1: Starters & Salads
Under ten to a pound. Instead of a tepid water bath, we are taking colossal, U-10 ocean monsters to a smoking-hot cast-iron skillet, basting them in European butter and garlic until they develop a savory, caramelized crust, a blistering sear where the flesh snaps, capturing the rhythm of the wood-paneled dining rooms of Peter Luger or St. Elmo. Serve them warm alongside a silver bowl of crushed ice holding a sauce that borrows Brooklyn's depth and Indianapolis's violent horseradish punch, finishing with enough freshly grated horseradish to clear your sinuses before the porterhouse arrives.
Before you start
Prepare the cocktail sauce at least two hours in advance.
In a non-reactive bowl, vigorously whisk the chili sauce, ketchup, fresh and prepared horseradish, lemon juice, Worcestershire, Tabasco, salt, and pepper. Cover tightly and refrigerate until aggressively cold, allowing the volatile horseradish oils to permeate the base.
Painstakingly dry the shrimp.
Moisture is the enemy of the Maillard reaction. Pat the shrimp entirely dry with paper towels to ensure a violent sear rather than a sad steam.
Ingredients
- Heinz Chili Sauce1/2 cup
- ketchup1/2 cup
- raw horseradish root3 tbsp
- prepared jarred horseradish2 tbsp
- fresh lemon juice1 tbsp
- Worcestershire sauce1 tsp
- Tabasco sauce1/4 tsp
- kosher salt1/4 tsp
- black pepper1/4 tsp
- Colossal U-10 shrimp1 lb
- neutral oil1 tbsp
- European-style unsalted butter3 tbsp
- garlic cloves2 large
- fresh thyme1 small
- kosher salt1 tsp
- black pepper1/2 tsp
- lemon1 med
Method
- 01
Heat a heavy cast-iron skillet over medium-high heat until it begins to faintly smoke.
Add the neutral oil and swirl to coat the bottom of the pan.
- 02
Season the shrimp aggressively and lay them in the hot skillet.
Season both sides with the salt and pepper immediately before placing them in the pan. Work in a single layer without crowding, searing undisturbed for exactly 90 seconds to develop a crust.
- 03
Flip the shrimp and introduce the butter and aromatics.
Drop the cold European butter into the center of the skillet, followed immediately by the smashed garlic and thyme sprigs.
- 04
Baste continuously with the foaming butter.
Tilt the pan slightly toward you and use a large spoon to cascade the hot, herb-infused butter over the shrimp for 60 to 90 seconds. Pull them the second they curl into a loose 'C' shape and turn completely opaque white and pink.
- 05
Plate the indulgence immediately.
Transfer the warm, butter-basted shrimp to the rim of a chilled glass filled with the ice-cold cocktail sauce. Garnish with lemon wedges and serve before moving on to the steak.
Notes
The Steakhouse Martini.
This appetizer demands a bone-chillingly cold martini to wash it down. Stir 2 1/2 ounces of premium gin and 1/2 ounce dry vermouth over ice for 45 seconds—never shake it. Serve in a chilled glass garnished with exactly three unstuffed Spanish olives. An even olive count is grounds for sending it back.
Do not compromise on shrimp sizing.
U-10 means there are fewer than ten of these monsters in a single pound. Smaller shrimp simply cannot survive the intense 400°F cast-iron heat required to build a proper crust without turning to rubber.