Bowl Smoked Shrimp Recipes
BOWL SMOKED SHRIMP
Provided by Alton Brown
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Place the wood chips into a bowl and cover with cool water. Set aside and allow to soak for 1 hour.
- In the meantime, place the salt, sugar, water and red pepper flakes into an electric kettle and heat just until the salt and sugar have dissolved. Turn the kettle off and add the ice. Stir until the brine has cooled. Place the shrimp into a 1-gallon ziptop bag and pour over the brine. Place in a container and set in the refrigerator until the wood chips are done soaking, approximately 45 more minutes.
- While the shrimp are brining, heat about 2 quarts of charcoal in a chimney starter until the coals are covered with a white ash.
- After the chips are done soaking, drain them and set aside. Drain the shrimp in a colander and thread on 4 to 6 rounded skewers.
- Carefully transfer the charcoal to a large, 18-inch round, stainless steel bowl. Cover the charcoal with the wood chips. Lay the skewered shrimp directly atop the chips making sure that the shrimp do not come in direct contact with the charcoal and that the shrimp are in 1 layer. Turn another, smaller (13 to 14-inch) metal bowl upside down on top of the shrimp. Cook for 15 to 20 minutes or until cooked through. Serve warm or chilled.
- In a small bowl whisk together the mustard seed, dry mustard and water.
- Place the mustard and water mixture into a small saucepan and add the remaining ingredients. Bring to a simmer over high heat. Do not allow to boil. Remove from the heat and puree with a handheld blender for 5 to 10 seconds while drizzling with oil, leaving some of the seeds intact if desired. Pour into a glass jar or container, allow to cool, cover and allow to sit in refrigerator overnight before using. Store in the refrigerator for up to 1 month.
- Yield: approximately 1 cup
GARLIC BUTTER SMOKED SHRIMP
One of the quickest meals you can make in your smoker is shrimp, done in just 30 minutes. These shrimp are lightly seasoned to let the smoke flavor shine, but add more seasoning if desired. Because of the short smoke time, feel free to use a stronger-flavored wood such as hickory or mesquite. Serve with cheesy grits, rice, atop a salad, or as an appetizer with a remoulade sauce.
Provided by France C
Categories Seafood Shellfish Shrimp
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil. Toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours.
- Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
- Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper.
- Arrange shrimp in even rows in a 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp.
- Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. The internal temperature should be 120 degrees F (49 degrees C), about 30 minutes. Do not overcook as the shrimp will become rubbery. Serve immediately.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 1.1 g, Cholesterol 233.6 mg, Fat 25.2 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 15 g, Sodium 480.6 mg, Sugar 0.1 g
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