Eastern Shore Peel N East Smoked Shrimp Recipes

NO FUSS PEEL N'EAT SHRIMP

Steps:

• Preheat oven to 350 degrees F.
• Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

EASTERN SHORE PEEL 'N' EAST SMOKED SHRIMP

Steps:

• Spoon all the spices into a large resealable plastic bag. Cover the bag with a kitchen.
• towel (so the spices don't tear the bag) and roll over the towel with a rolling pin, crushing.
• the seasonings lightly. Pat the shrimp dry, add them to the bag, and shake them around to
• coat them with the spices. Refrigerate 4 to 8 hours before smoking.
• Set up the smoker using the wood chips and smoke the shrimp until opaque at the center, about 20 minutes after closing the smoker lid, until they are cooked throughly and firm,.
• not springy, to the touch. Serve hot, warm or chilled.

GARLIC BUTTER SMOKED SHRIMP

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.

PEEL-AND-EAT SHRIMP

Steps:

• In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.