I was at a restaurant recently and had some excellent peeled, tail-on shrimp that was cooked on a "wood fire oven" like they use for wood-fire oven pizzas. It was excellent, and inspired me to try to smoke some shrimp at home.
I didn't find much on the forums about how best to smoke peeled, deveined shrimp. So I took a stab at it and did the following:
* Put a half rack of frozen large sized peeled and deveined shrimp that you can buy in the frozen food section of Sam's Club.
* Smoked at 250 degrees with 1 oz. of mesquite for 2 hours. Once they were done, I drizzled them with lemon juice.
The verdict: They were way over done and very rubbery tasting. Oh well, live and learn. However, the smoke taste was excellent and I could tell that it has the potential to taste very good if it's not overcooked.
Next time I think I'll do the same as mentioned above, but only put it in for an hour. Does this sound about right? Has anyone else smoked peeled shrimp and had success? Have any tips to share?
Original Post
(cepting of course the legs, theys tuff)