Stove Top Smoked Shrimp Recipes

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.

BOWL SMOKED SHRIMP

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

STOVE-TOP SMOKED SHRIMP

Steps:

• Place wood chips into center stove-top smoking pan.
• Insert drip pan and food rack.
• Toss shrimp with remaining ingredients.
• Arrange shrimp on food rack; cover with smoker lid.
• Cook shrimp over medium heat 10 minutes or just until shrimp turn pick.

GARLICKY SMOKED SHRIMP

Steps:

• For the bbq sauce: Simmer the apple cider in a medium saucepan over medium-high heat until reduced by half, about 10 minutes. Add the ketchup, apple cider vinegar, mustard, sugar, Worcestershire, paprika and dry mustard. Bring to a simmer and cook until thickened, about 30 minutes.
• For the shrimp: Place the shrimp in a resealable plastic bag. Combine the oil, parsley, sherry, lemon zest, red pepper flakes, garlic and shallots in a spouted measuring cup. Pour the mixture over the shrimp. Seal the bag, squeezing out as much air as possible. Place in the refrigerator and marinate, 30 minutes to 1 hour. Sprinkle the oak sawdust chips over the center of the bottom of the smoker and put the rack in place. Remove the shrimp from the wet mixture, do not dry, and place on the rack. Close the lid of the smoker and turn the heat to medium. Smoke the shrimp until fully cooked and pink in color, 10 to 12 minutes. Sprinkle the shrimp with salt and serve with the BBQ sauce for dipping.

STOVE TOP SMOKER JAMAICAN SMOKED SHRIMP KABOBS

Steps:

• Simply peel, de-vein and butterfly shrimp, leaving on tails.
• Slice peppers and onion into 1 1/2-inch squares.
• Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
• Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
• Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.

SMOKED SHRIMP

Steps:

• Make a paste with the seasonings and toss the shrimp with it. Smoke at around 250 degrees for 20 minutes or so.