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Grilled shrimp cocktail

Grilled shrimp cocktail
Glenn Koenig / Los Angeles Times

Super wings, grilled shrimp cocktail, double-chocolate brownies, stuffed peppers, beer nuts and more. The Super Bowl is this Sunday — do you have a game plan ready to feed your hungry fans? Beyond the big screen TV and a cooler ... Read more

Total time: 1 ½ hours | Serves 8 to 12

Cocktail sauce

  • 1 cup ketchup
  • 1 ½ tablespoons Worcestershire sauce, or to taste
  • 1 teaspoon Tabasco, or to taste
  • 2 to 3 tablespoons prepared horseradish
  • 2 ½ teaspoons red wine vinegar

Step 1In a bowl, whisk together the ketchup, Worcestershire sauce, Tabasco, horseradish and red wine vinegar. Taste and adjust flavorings if desired. This makes a generous 1 ½ cups cocktail sauce, which will keep, covered and refrigerated, about 1 week.

Grilled shrimp cocktail

  • 6 cups water
  • 3 tablespoons kosher salt
  • 1 dried bay leaf, crushed
  • 3 cloves garlic, crushed
  • 1 dried red pepper, crushed, more if desired
  • 1/3 cup white wine vinegar
  • 1 ½ teaspoons black peppercorns
  • 2 lemons, halved and juiced
  • 1 tablespoon sugar
  • 2 pounds jumbo easy-peel shell-on shrimp
  • Oil, for grilling
  • 4 tablespoons butter, melted
  • ¼ cup chopped chives

Step 1In a large, nonreactive bowl, whisk together the water, salt, bay leaf, garlic, red pepper, vinegar, peppercorns, halved lemons and their juice and sugar until the salt and sugar are dissolved. Add the shrimp and weight down with a plate to keep the shrimp submerged. Refrigerate for 1 hour to brine the shrimp.

Step 2Drain the shrimp, discarding the brine. Heat a grill over medium-high heat until hot.

Step 3Lightly oil the grill grates and grill the shrimp until they are firm and pink and the flesh is opaque, 2 to 3 minutes on each side. Remove the cooked shrimp and toss with the butter and chives. Serve the shrimp warm with a bowl on the side for collecting the discarded shell pieces.


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