While on the Oregon coast this summer I bought some somked shrimp. They were small, peeled, and tasted like they had been brined in brown sugar and soy sauce. Can anyone give me any kind of recipe and smoking time ?
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Hi YoYo ~
Truth be known, I've never smoked shrimp. I have grilled a lot of 'em and can tell you that they absorb flavor (seasoning or marinade) rather quickly...especially salt. An hour or so is plenty.
If I wereto smoke shrimp, I'd get the smoker hot (with wood chunks) for 15 minutes or so, add the shrimp and cut the temp down to 200. Shrimp cook quickly and you don't want to turn them into little bouncy things. For average size (16/20 ct per lb) I'd guess that 30 - 45 minutes would be plenty.
Again, just guessing. Someone will jump in with the "right stuff".
Truth be known, I've never smoked shrimp. I have grilled a lot of 'em and can tell you that they absorb flavor (seasoning or marinade) rather quickly...especially salt. An hour or so is plenty.
If I wereto smoke shrimp, I'd get the smoker hot (with wood chunks) for 15 minutes or so, add the shrimp and cut the temp down to 200. Shrimp cook quickly and you don't want to turn them into little bouncy things. For average size (16/20 ct per lb) I'd guess that 30 - 45 minutes would be plenty.
Again, just guessing. Someone will jump in with the "right stuff".
Howdy,yoyo.
Top chef is right on about the 200�.
I like to split the shells down the back and loosen a little.
It sounds like someone used a basic Teriyaki marinade for about 30 mins . in the refig.
I like to marinate in a little melted butter,wine, a little lemon juice and lots of Cajun seasoning for 30 mins.
Set the cooker at 200� with an oz. of mesquite or hickory,place shrimp in a single layer in a shallow pan and cook 20 mins.
Check cooker and they may need another 10 mins...Don't overcook.
Hope this helps.
Top chef is right on about the 200�.
I like to split the shells down the back and loosen a little.
It sounds like someone used a basic Teriyaki marinade for about 30 mins . in the refig.
I like to marinate in a little melted butter,wine, a little lemon juice and lots of Cajun seasoning for 30 mins.
Set the cooker at 200� with an oz. of mesquite or hickory,place shrimp in a single layer in a shallow pan and cook 20 mins.
Check cooker and they may need another 10 mins...Don't overcook.
Hope this helps.
Hey YoYo!!
Never smoked them but here is a sure winner of a recipe.
Also, I no longer cook any shrimp unless they are big.....simply too much hassle in shelling and skewering them.
Anyway, try this and see what you think.....
Gulf Coast Shrimp
1 1/2 pound(s) Shrimp
1 cup Clam juice
1/2 cup Butter
6 cloves Garlic, minced
4 Scalllion(s), minced
1-2 tablespoon(s) Tabasco
1 tablespoon Worcestershire sauce
2 Bay leaf(s)
1-2 teaspoon(s) Cayenne pepper
2 teaspoon(s) Paprika
2 teaspoon(s) Thyme, dried
2 teaspoon(s) Oregano, dried
1 1/2 teaspoon(s) Salt
1 teaspoon Black pepper, coarsely ground
1/2 cup Corn syrup, dark
1/4 cup Molasses
PREPARATION:
When shelling shrimp, KEEP the shells.
Combine those and the clam juice and bring to boil, then let simmer, uncovered, for 15 minutes.
Strain this broth and add everything else.
Bring to boil and cook, uncovered, till thick, about 10 minutes.
Cool to room temp and add shrimp.
Refrigerate for 2-4 hours.
Grill shrimp or cook in oven in the marinade.
If grilling, brush with marinade.
Boil remaining marinade to reduce a bit and serve with shrimp.
Never smoked them but here is a sure winner of a recipe.
Also, I no longer cook any shrimp unless they are big.....simply too much hassle in shelling and skewering them.
Anyway, try this and see what you think.....
Gulf Coast Shrimp
1 1/2 pound(s) Shrimp
1 cup Clam juice
1/2 cup Butter
6 cloves Garlic, minced
4 Scalllion(s), minced
1-2 tablespoon(s) Tabasco
1 tablespoon Worcestershire sauce
2 Bay leaf(s)
1-2 teaspoon(s) Cayenne pepper
2 teaspoon(s) Paprika
2 teaspoon(s) Thyme, dried
2 teaspoon(s) Oregano, dried
1 1/2 teaspoon(s) Salt
1 teaspoon Black pepper, coarsely ground
1/2 cup Corn syrup, dark
1/4 cup Molasses
PREPARATION:
When shelling shrimp, KEEP the shells.
Combine those and the clam juice and bring to boil, then let simmer, uncovered, for 15 minutes.
Strain this broth and add everything else.
Bring to boil and cook, uncovered, till thick, about 10 minutes.
Cool to room temp and add shrimp.
Refrigerate for 2-4 hours.
Grill shrimp or cook in oven in the marinade.
If grilling, brush with marinade.
Boil remaining marinade to reduce a bit and serve with shrimp.