Tea Smoked Shrimp Food

TEA SMOKED SHRIMP

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.

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.

TEA-SMOKED SQUAB

Steps:

• Rinse and dry the squabs thoroughly.
• Place the salt, peppercorns, star anise and cinnamon sticks in a dry skillet and toast by shaking over medium heat until the mixture begins to smoke and the salt begins to turn brown. Allow to cool. Discard the star anise and cinnamon and rub salt and peppercorns over the squabs, inside and out. Cover the squabs loosely and set in a cool place or in the refrigerator for eight hours or overnight.
• Place the squabs, breast side down, on a heat-proof plate. Place in a steamer or a covered wok fitted with a rack and steam 30 minutes. Allow squabs to cool, then rub with soy sauce.
• Cover the bottom of a wok with aluminum foil. Place the rice, brown sugar and tea in it. Place a rack in the wok and arrange the squabs breast side up on the rack. Line the cover of the wok with foil, cover the wok and seal the edge of the cover with dampened paper towels to keep the smoke from escaping.
• Turn the heat to medium high and when you smell smoke leave the heat on for 15 minutes. Turn the heat off and keep the birds in the covered wok for 45 minutes.
• In a large wok or deep fryer heat the oil, add the squabs one at a time and deep fry them for five minutes to crisp the skin. Pat dry with paper towels. Serve warm or at room temperature.

SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE

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.