smoked shrimp

[gregbooras]

+1

Greg

 

[swthorpe]

+2  I love smoking the shrimp with steak, and they are even better the next night with shrimp scampi.  I am tempted to try Jeff Phillips recipe for stuffed shrimp as an appetizer.

 

[TheLocNar]

If you remove the shells, make some shrimp stock and add it to any marinade you choose. Don't ever just throw the shells away. That's pure flavor!

I'll be smoking shrimp for New Years. Thanks for the ideas!

 

[TexasSMK]

Another batch going in today--love this smoke.

 

[pargolfr2003]

Yeah Dale this one is definitely a winner. Post some pics next time you do it

 

[Buck]

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)
Salt
Pepper

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.

S1
225F for 55 minutes
3 oz GRAPE wood chunks (never used grape before)

Let you know how it went woth pics

 

[Buck]

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.

 

[old sarge]

Looking good Buck! Good advice on staying away from hickory for something delicate.

 

[Buck]

made this again, superb, only shrimp, 1.5 lbs for 55 minutes.

 

[TexasSMK]

made this again, superb, only shrimp, 1.5 lbs for 55 minutes.

. Yes, I love this smoke too--done it several times now.  In your earlier post you mentioned substituting the Italian Dressing for something else--if so what did you use?

 

[Buck]

didnt change a thing, didnt have the time to "experiment".  I will let you know the next time as I will try somehinf slightly different