smoked shrimp
- Thread starter pargolfr2003
- Start date
gregbooras
Moderator
pargolfr2003 said:
Tim,
Looks fantastic, please post your process.....
Greg
pargolfr2003
New member
Sure thing Greg. About 6 ounces Italian dressing, half stick melted butter, 1 tsp garlic powder, 1 tsp black pepper, 1 tbsp cajun seasoning, 2 lb shrimp unpeeled. Toss the shrimp in the marinade to coat then pour in aluminum pan and smoke at 225 for 1 hour. Also threw out some warm french bread with herbed olive oil for dipping. Wife had white wine but of course I just had a beer (Fat Tire was todays feature). Not a bad spread.
pargolfr2003
New member
Yeah guys give this a try and you won't be sorry. Obviously you can tweak the spices to however you want. Personally, I would prefer them a little spicier but if I put in more Cajun seasoning the wife and daughter wouldn't eat it, so of course I had to scale it back. You know the deal. Anyway, very tasty and the marinade really soaks up the smokey flavor. Just be careful with your cook time. I did this on my previous smoker and left them in too long and the shrimp got a little mushy. Perfect this time though. Pairs perfectly with an ice cold beer.
gregbooras
Moderator
pargolfr2003 said:
Hey Tim,
Your recipe sounds excellent I plan to pick up some fresh shrimp and give it a go!
Thanks Greg
gregbooras
Moderator
pargolfr2003 said:
Tim,
Forgot to ask what wood and amount did you use?
Greg
pargolfr2003
New member
Greg I used hickory because that's what I happened to have on hand which reminds me i need to re-stock my wood inventory. I used about 1.5 ounces. Also I did put out some cocktail sauce but really didn't need it so I'll skip that next time. Let me know how yours turns out.
gregbooras
Moderator
pargolfr2003 said:
This sounds great, the only thing I think I will change is using minced garlic...
Other than that it sounds great and I like the idea of serving it with bread. I might add some additional butter so you can dip the bread?
Thanks Greg
jcboxlot
New member
Good recipe and worked well. I used old bay instead of cajun with chunk garlic not the powder.
Slight smoke taste on shrimp. Wish there would have been more?
I did 1 hour 15 mins, no knowing ramp up. Sugar mesquite under 2oz wood.
This was 2 lbs of frozen gulf with shell shrimp, $21
Cold cocktails tomorrow!
Again, good recipe, lots or variables or extras that one can add to their liking.
Right is portabelos caps with balsamic and evoo and cut up sting cheese (4 yr old son likes it). Looks like hot dogs!
Slight smoke taste on shrimp. Wish there would have been more?
I did 1 hour 15 mins, no knowing ramp up. Sugar mesquite under 2oz wood.
This was 2 lbs of frozen gulf with shell shrimp, $21
Cold cocktails tomorrow!
Again, good recipe, lots or variables or extras that one can add to their liking.
Right is portabelos caps with balsamic and evoo and cut up sting cheese (4 yr old son likes it). Looks like hot dogs!
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pargolfr2003
New member
Great to see others trying this recipe! I hope yours turns out as good as mine did. I like the idea of using Old Bay too. Can never go wrong with Old Bay. That's what I love about this hobby and this forum. Everyone has their own spin on things and the pics are always awesome. Too bad we all live so far apart. Imagine the block party we could have!
Smoked steaks and shrimp yesterday with 2.5oz of mesquite at 225F. The steaks reached 120IT at about 45 minutes, so I pulled them and let the shrimp go for another 15 minutes. The steaks were reversed seared on the gasser and allowed to rest for 15 minutes before dinner. The smoke on the steaks was excellent, and even better on the shrimp! I used the recipe provided in the beginning of this post for the shrimp marinade, with the exception that I substituted 1TBSP of Old Bay instead of Cajun seasoning. I will be doing this again! In the picture I had removed the shells on the shrimp, but to avoid confusion they were shelled while in the smoker.
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pargolfr2003
New member
That looks awesome Steve! I'll be trying Old Bay next time around too. Thanks for posting the pic.
DivotMaker
New member
Nice surf and turf, Steve!
