Bowl Smoked Shrimp Food

SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE

Smoked Shrimp With Chile-Lime Dipping Sauce image

Set out these Thai smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town. A great shrimp recipe for a bbq.

Provided by Leela Punyaratabandhu

Yield Serves 8

Number Of Ingredients 10

Ingredients

8 pounds jumbo (21 to 25 per pound) or extra-jumbo (16 to 20 per pound) shrimp, left whole
1 Tbsp. salt
1 Tsbp. ground white or black pepper
15 green bird's eye chiles, or 8 jalapeño or serrano peppers, sliced
15 cloves garlic
1 cup fresh lime juice
1 tsp. salt
1 tsp. granulated sugar
¼ cup fish sauce
¼ cup coarsely chopped cilantro leaves and stems

Steps:

In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
Serve the shrimp with the sauce.

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