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
TEA SMOKED SHRIMP
Make and share this Tea Smoked Shrimp recipe from Food.com.
Provided by SB61287
Categories < 15 Mins
Time 15m
Yield 30 shrimp
Number Of Ingredients 7
Steps:
- Combine rind, juice, salt & vinegar in a mixing bowl. Pour over shrimp & marinate in refrigerator overnight. Line a wok with foil. Sprinkle tea, sugar & cayenne on the foil. Set a rack on top. Cover tightly, turn burner on high. Pot will start smoking as sugar melts. Turn off burner. Place shrimp on rack, re-cover & turn heat back on high. Smoke for 5 minutes. Do not overcook. Will keep 3-4 days in the refrigerator.
Nutrition Facts : Calories 24.6, Fat 0.1, Cholesterol 10.6, Sodium 87.9, Carbohydrate 4.5, Fiber 0.2, Sugar 4.2, Protein 1.5
SMOKED SALMON TEA SANDWICHES
This is one of several kinds of finger sandwiches my wife, Michelle, and I served for an English tea. We planned this fun theme party to celebrate the Queen's birthday in April. -Chuck Hinz, Parma, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first eight ingredients. Spread over each slice of bread; cut each into four triangles. Top with salmon. Garnish with dill sprigs.
Nutrition Facts : Calories 120 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 259mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
SHRIMP SALAD TEA SANDWICHES
Using sprouts in these flavorful sandwiches will add color and crunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- In a medium bowl, combine shrimp, parsley, lemon juice, zest, Worcestershire, and mayonnaise. Stir to thoroughly combine; season with salt and pepper.
- Thinly spread butter on two bread slices. Cover one with shrimp salad and sprouts, if using; top with other bread slice. Use a serrated knife to trim crusts and cut into two triangles; cut in half again to make four small triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
SHRIMP IN GREEN TEA
Provided by Betty Fussell
Categories appetizer, side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Peel and devein the shrimp, then rinse and dry them well. Beat the egg white with the rice wine or sherry, salt and water-chestnut powder to make a marinade. Coat the shrimp with the mixture and let marinate for an hour.
- Brew the tea by steeping the leaves in the boiling water in a covered pot. Let sit for 10 minutes.
- Heat a wok over high heat, add the oil and when it is very hot, add the shrimp. Stir-fry very quickly, 15 to 30 seconds. Remove the shrimp and set aside.
- Wipe the wok clean with paper towels. Reheat the wok, pour in three-quarters of the tea, plus two teaspoons of the leaves. Add the shrimp, heat for a minute only and pour contents into serving dish.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 976 milligrams, Sugar 0 grams, TransFat 0 grams
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