Author Topic: smoked shrimp  (Read 7108 times)


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Smoked Shrimp
« Reply #45 on: May 13, 2017, 04:02:47 PM »
My first seafood venture based on the above recipe(s) in the S1 right now.

1.5 lbs U-16 shrimp
2 4oz mini lobster tails

8 oz Italian Dressing
1.5 sticks unsalted butter
1 TBL Old Bay
1 Bulb Garlic chopped (yes a BULB, I love me some garlic)

Heat all but shrimp and lobster in big suace pan over medium heat till butter sticks melt.  Put shrimp and lobster in throw away aluminum pan.  Pour over liquid.

225F for 1 hour
3 oz GRAPE wood chunks (never used grape before)

Let you know how it went woth pics
Chicago, IL


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Re: smoked shrimp
« Reply #46 on: May 13, 2017, 05:05:24 PM »

So, huge shout out to the OP and everyone in between.  It turned out wonderfully.  The shrimp were good, nice smoke, sweetness.  The mini lobsters were outstanding!  Very succulent, bursting with flavor.

The lobsters were previously frozen mini 4 ouncers at $5 a piece that they have at my local market.  I got five of em and threw two in with the shrimp.  Wow!

Some comments...
1. I don't really like Italian Dressing very much and I knew this going in but I didn't want to change the key ingredient in the sauce my first time out.
2. I will use perhaps a combination of more butter and some olive oil instead of the Italian Dressing next time.
3. I was too careful with the salt and would add some more.
4. Add more pepper.
5. I would up the ante to TWO BULBS of garlic.
6. The GRAPE 3 oz wood chunks were the perfect match for this dish.  Nice sweet, deep smokey flavor.
7. Hickory, or any similar strong wood, at 3 oz would have ruined this dish...I'd use a fruit wood.

Once again, thanks everyone.

Cooking time 225F @ 1 hour exact with other specs in my previous post was all perfect.
« Last Edit: May 13, 2017, 05:17:36 PM by Buck »
Chicago, IL

old sarge

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Re: smoked shrimp
« Reply #47 on: May 13, 2017, 08:01:42 PM »
Looking good Buck! Good advice on staying away from hickory for something delicate.
David from Arizona
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