Hickory Smoked Shrimp Confederate House Recipes

GARLIC BUTTER SMOKED SHRIMP

Garlic Butter Smoked Shrimp image

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

Ingredients

1 pound large shrimp, peeled and deveined
1 teaspoon Cajun seasoning
1 teaspoon olive oil
½ cup butter
1 clove garlic, minced
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
3 thin strips lemon peel
5 sprigs fresh thyme

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

HICKORY SMOKED SHRIMP (CONFEDERATE HOUSE)

Hickory Smoked Shrimp (Confederate House) image

The Confederate House is an old established restaurant in Houston. The combination of the butter, Worcestershire and lemon juice give the shrimp sauce its hickory-smoked flavor. Use 26-30 count size shrimp.

Provided by Bren in LR

Categories < 30 Mins

Time 18m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

4 tablespoons butter, melted
3 tablespoons Worcestershire sauce
1 lemon, juice of
42 shrimp, peeled and deveined with tails left on
parsley sprigs and lemon wedge (to garnish)

Steps:

Mix melted butter, Worcestershire sauce and lemon juice.
Dab sauce on shrimp and arrange on broiler pan.
Broil 6 to 8 minutes, just until done.
Serve 7 on each plate garnished with a sprig of parsley and a lemon wedge.

Nutrition Facts : Calories 106.1, Fat 8.1, SaturatedFat 4.9, Cholesterol 73.3, Sodium 388.7, Carbohydrate 2.6, Sugar 1.1, Protein 5.8

HICKORY-SMOKED PORTERHOUSE STEAKS

Hickory-Smoked Porterhouse Steaks image

The sugar in the rub will not add sweetness to the steaks. Instead, as it melts, the stickiness helps the smoke from the wood chips adhere to and permeate into the meat. The amount of wood chips listed here creates a lightly smoked flavor that complements the meat. For a deeper smoke, add a second handful of soaked wood chips halfway through the first cooking stage.

Provided by Food Network Kitchen

Categories main-dish

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

2 2-inch-thick porterhouse steaks (about 3 pounds each)
1 1/2 teaspoons sugar
Kosher salt and coarsely ground pepper
Flaky sea salt, for sprinkling

Steps:

About 2 hours before grilling, pat the steaks dry and return to the refrigerator, uncovered.
Season the steaks all over with the sugar and 2 tablespoons each kosher salt and pepper. Let the steaks come to room temperature for 30 minutes. Meanwhile, soak 1 1/2 cups hickory wood chips in water, 30 minutes; drain.
Preheat a grill to very low and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 225˚ F, add the wood chips: On a gas grill, fill a smoke box with the chips and place over direct heat; on a charcoal grill, sprinkle the chips over the coals.
Place the steaks on the cooler side of the grill (indirect heat) with the strip side (the larger side) closest to the heat. Cover the grill and cook the steaks until an instant-read thermometer inserted into the centers registers 110˚ F, 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and tent with foil to keep warm.
Increase the grill heat and prepare for direct cooking: On a gas grill, turn on all of the burners; on a charcoal grill, build a hot fire with new coals. Once the grill registers 425˚ F to 450˚ F, place the steaks over direct heat and cook, turning often and moving the meat around if it flares up, until a thermometer inserted into the center reaches 125˚ F for medium rare, 10 to 15 minutes.
Transfer the steaks to a cutting board and let rest at least 10 minutes before slicing. Sprinkle with flaky salt.

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