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Wild Cheff Spicy Brined Shrimp Cocktail

This is sure to be a major party pleaser!!!

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. In a bowl, combine Wild Cheff Spice Lovers Brining Blend with boiling water. Stir to dissolve salt and infuse water with flavor.
  • 2. Add ice cubes; stir to cool mixture.
  • 3. Pour brining mixture into one-gallon zip-top food bag; add shrimp and enough cold water to fill bag.
  • 4. Close bag and plac ein refrigerator for 30 minutes.
  • 5. Remove from refrigerator, drain shrimp in a colander and pat dry. (Do NOT rinse!)
  • 6. Preheat a gas or charcoal grill, or an indoor grill or stove-top grill pan to medium-high heat.
  • 7. Toss shrimp with canola oil, then place onto water soaked bamboo skewers.
  • 8. Place on grill, cooking about 1 1/2 to 2 minutes per side, until shrimp are pink and opaque. Remove from grill.
  • 9. Slide shrimp off skewers and refrigerate covered for one hour.
  • 10. Serve by placing cocktail sauce in center of serving platter and arranging shrimp around the circumference of the platter.
  • 11. [Note: You could also change this recipe up by grilling the shrimp up and placing fresh fruit in between the shrimp and serving them as appetiiers or over couscous or rice.

Instructions

  • 1. In a bowl, combine Wild Cheff Spice Lovers Brining Blend with boiling water. Stir to dissolve salt and infuse water with flavor.
  • 2. Add ice cubes; stir to cool mixture.
  • 3. Pour brining mixture into one-gallon zip-top food bag; add shrimp and enough cold water to fill bag.
  • 4. Close bag and plac ein refrigerator for 30 minutes.
  • 5. Remove from refrigerator, drain shrimp in a colander and pat dry. (Do NOT rinse!)
  • 6. Preheat a gas or charcoal grill, or an indoor grill or stove-top grill pan to medium-high heat.
  • 7. Toss shrimp with canola oil, then place onto water soaked bamboo skewers.
  • 8. Place on grill, cooking about 1 1/2 to 2 minutes per side, until shrimp are pink and opaque. Remove from grill.
  • 9. Slide shrimp off skewers and refrigerate covered for one hour.
  • 10. Serve by placing cocktail sauce in center of serving platter and arranging shrimp around the circumference of the platter.
  • 11. [Note: You could also change this recipe up by grilling the shrimp up and placing fresh fruit in between the shrimp and serving them as appetiiers or over couscous or rice.

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