Smoked Shrimp Food

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

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.

ELECTRIC SMOKER SMOKED SHRIMP

Steps:

• Preheat an electric smoker to 250 degrees F (120 degrees C).
• Place shrimp in a bowl. Add oil, paprika, and parsley and stir gently to coat. Transfer to a 6x8-inch baking sheet.
• Smoke shrimp in the preheated smoker until they are bright pink on the outside and the meat is opaque, about 45 minutes.

SMOKED, DRIED SHRIMP

Steps:

• Mix the salt with a quart of water until the salt dissolves. Submerge the shrimp in this brine for at least 4 hours, and overnight is better.
• If you want to smoke your shrimp, lay them out in your smoker in one layer. Smoke over the wood of your choice -- I prefer alder or oak -- for 2 hours. Keep the smoker fairly cool, about 180 degrees Fahrenheit.
• Now it's time to dry your shrimp. You can dry them in the hot sun if you live in a hot, dry place. Or in an oven set on its lowest setting. I use a dehydrator. I start it at 135 degrees Fahrenheit, then after an hour or so, drop it to about 110 degrees. The shrimp are done when the snap in half cleanly.
• Let them cool to room temperature and pack into a glass jar. I add a silica pack desiccant to prevent any unwanted moisture from building up. They should keep this way a year.

SMOKED SHRIMP KABOBS

Steps:

• Season shrimp with all of the ingredients: garlic, parsley cayenne pepper, black pepper and salt.
• Let sit for 20 minutes.
• Next drizzle olive oil on top of the shrimp.
• Then skewer your shrimp on a kabob going through each shrimp at the top and bottom.
• Place shrimp kabobs on smoker once it has been heated to 225 degrees. Smoke shrimp for about 30-35 minutes or until your shrimp reaches an opaque white color.

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 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.