Alton Brown's Shrimp Cocktail Reloaded

...2 other things I must mention...1) I am one of those weirdos who NEVER have ice in my freezer...never use it, so I have none available for ice baths or, in this instance, brining shrimp...however, due to watching Good Eats, I have come to the realization that brining shrimp is an amazing "boost" to not only the flavor, but texture of the shrimp...and, 2) Alton...I don't know why modern technology hasn't caught up to you yet, but I NEVER have to devein my shrimp anymore...in fact, I haven't had to do so in the last decade or so...why? Because when I buy frozen shrimp, it's already done for me...may wanna change grocery stores...

...I immediately noticed the omission/replacement of the previous ingredient "chili sauce."...there's no crime or shame in this...as in pre-prepared ingredients...just curious if you ever took the boat out again, with that same crew, and had them try THIS version...since they seemed so "overly-enthusiastic" about your menu choice that day when you made shrimp cocktail...again...

My favorite food scientist without a doubt.

What is the purpose of the nuts? Being allergic to tree nuts I'm wondering if they can be left out or is there a good substitute?

I'm not fond of seafood, but I will use the cocktail sauce on ham.

He is The Man

Most outstanding!!!

What if Alton Brown and Jeff Goldblum had a baby together?

Dead simple recipe for that cocktail sauce.. I'm blown away.

Lost me at Almonds.

I have a nut allergy, & the presence of almonds in this recipe just made me wonder...
Does anybody here know of a food that tastes like a great nut, but that I can actually eat?
My mouth starts going berserk almost immediately after getting any of that stuff in there but I'm still really curious to understand what I've been missing.

Salt and sugar overload.

You’re the Best!!

Just ordered my copy!!

So many ingredients that I would rarely use again... It would be so great if you would take a store-bought sauce (name the brand), and then use no more than three ingredients to elevate it to something amazing. Whaddya think???

You didn't give the quantities for the brine.

Alton has always catered to that upper-middle class sort of person. Some of us can't afford your ingredients, not that you would understand need or want.

Why peel after cooking instead of before? Flavor, or easier to peel after?

Damn I love this guy.
There, I said it.
Now let's eat!

You don't like look the type of guy that has a shrimp cocktail.

Struggling to close the "lotus" steamer basket... I felt that. Playing with one of those as a kid and it always getting stuck. I think I'm gonna have to try the cocktail sauce... luckily, I have The Book.

Airport shrimp cocktail ...still love that song 🎵

Alton!

Cocktail Sauce is so weird, it's not a condiment that is multiplayer in it's role but MAN it goes so perfectly with shrimp.

good eats was always my favorite show. Something so damn comforting about Alton teaching me science through food. I was tricked into learning and I loved it. Thanks for everything you do Alton.

Whaaat!? It wasn't renewed? Some people wouldn't recognize a good thing if it hit them in the face!

I love the sharp, HD updates to the Good Eats aesthetic. Especially that characteristic music. Delicious.

Sorry, court bouillon is the way to go

This is exactly why that season wasn't reordered.

Overhyped and overly dramatic. The dish is nowhere close to being as tasty as you want people to believe.

Thumbnail looked like a bunch of severed bloody fingers. Not sure what I was thinking.

Almonds?! This I have to try. I need to get that book also.

LOVE ALTON BROWN - he brings a common sense approach and great humor to EVERYTHING he does !!!!

Wow I really was so excited when good eats returned with the chicken parm episode being my favorite of all time hopefully it gets renewed

has alton received his Tshirt yet?

I made a steel lotus about 13 years ago, thanks for the great idea

2000 I used to watch you on while working out on my Healthrider. I no longer have a Healthrider, but still am a fan.

Man, I used to love watching good eats as a kid. Glad to see you’re doing well Alton

Alton, you’re my culinary hero.

Why THE HELL was Good Eats Reloaded not renewed????????

This pisses me off!

I enjoyed watching Good Eats, learned a lot from it!

that sauce looks delicious, though i can't see making it myself.
the shrimp prep though was really enlightening, that steamer basket was genius too.

Finally, someone acknowledging the truth about the shrimp “vein”.

For some reason my daughter hates Alton Brown. I’ve got her the first 3 cookbooks for presents in the past, (the last time she knew what it was from the shape and didn’t even open it). It’s not even May yet and I’ve got Christmas shopping for her done!

What are the almonds bringing to the cocktail sauce?

I really miss ya, Alton. I learned so much from you.

Alton is right up there with Jacque Pepin, Jamie Oliver, Christopher Kimball, Julia Child and Marco Pierre White - very skilled and knowledgeable cooks who present correct technique in an appropriate, appealing non snippy/snobby way - both The Cooking Channel and the Food Network have veered so far off course from their original formats as cooking centric channels to being "lifestyle" channels and other questionable topics and genres, most annoyingly the cooking competitions (Cupcake Wars? Puhleeez) You always learn something when watching Alton and while his nerdy enthusiasm may turn some away, he always brings something fresh and funny to the table. He will probably do better away from these two tired channels. Onward and upward, Mr Brown!

Was so lucky to catch you in Gret Falls back in November. I am a massive fan of shrimp cocktail and I definitely want to give this a try. Thanks for all the great recipes over the years, Mr. Brown!!