Hi all;
I've been experimenting with smoking shrimp, and I need some advice on what others have tried. Keep in mind that here in Ontario, realistically there is no such thing as fresh never frozen shrimp. All the shrimp I have used came IQF.
First, I tried cold smoking cooked shrimp. Brined, brushed with maple syrup, they were pretty darn good.
Then, I tried hot smoking unpeeled deveined shrimp. I overcooked them and there was no way the shells would even peel off. They were used as garden fertilizer.
Next, I tried large uncooked tiger shrimp. I peeled them, brined them for 1/2 hour, brushed with garlic butter, air dried and then into the smoker with hickory.
(http://i630.photobucket.com/albums/uu28/rrchambers/content__media_external_images_media_11.jpg)
I smoked at 100F for about 40 minutes, then moved to 200F. Maybe 40 minutes later I checked them just in time or I would have had more fertilizer....
(http://i630.photobucket.com/albums/uu28/rrchambers/content__media_external_images_media_13.jpg)
My wife thought they were the best shrimp she has ever had.
What I will try next is smoking the shrimp without peeling them first. Is this the normal way to smoke shrimp? The shrimp I have are already cut to make the shells easy to remove. How will this affect the smokey flavour or the garlic-butter taste? My thinking is they will not be as tasty.
Thoughts?
Rich
Rich,
I've smoked shrimp many times and always peel them first. In my opinion the shrimp can't stay in the smoker long enough for the smoke to penetrate the shells without badly overcooking the shrimp. I smoke mine in the same manner that you did your last batch. As a twist one time I brined them for about 30 minutes in water spiked with liquid crab boil and then into the smoker after allowing some time for them to air dry. Just before going in the smoker I lightly sprinkled a bit of cajun rub on them. I really liked them.
Thanks, that's a big help. I'm new at trying shrimp. I have a batch defrosted right now that are extremely easy-peel -- the shell seems to be ready to fall right off so maybe I will try a pound or two unpeeled to compare.
Rich
I like what you are doing with the cold smoking of the shrimp. For me I like my shrimp grilled. So cold smoking them peeled and then giving them a heavy coating of butter with garlic seems to be the way to go. Then a couple minutes of searing on a hot grill. And then another coating of butter with garlic and some squeezed lemon after you remove them from the grill to cool them back down.....Dang now I am hungry ;D
You think you're hungry --- I just peeled 5 lbs of shrimp!
I was wondering how shrimp would come out in the smoker. You didn't find them to rubbery?
Hi Devo!
The pre-cooked shrimp came out as if they were slightly waterlogged - similar to how IQF stuff tastes most times.
All the raw shrimp have tasted great. No rubbery texture.
Rich
After reading this thread..., had to go to Hannafords and pick up some of that "on-sale" Jumbo Shrimp (raw). Brined for half an hour with 3/4 cup kosher salt, 1/2 cup brown sugar, 1 quart water, and just for good measure a can of Labatt's Blue ;D ;D ;D (In the brine, it took me two cans to get through the prep). Butter and Old Bay for the finishing touches.
It's in the Bradley right now with one puck Alder, and one puck Hickory. Should know in about 45 minutes how we did. Thanks for the inspiration!!!
Jeff
josbocc!!!
What's the verdict?
Rich
Ok, here are the results of the big shrimp smoke yesterday. Trays were double racked.
Tray 1 -- 1/2 with Thai spices, 1/2 with Pacific Seafood spices. These are from http://www.worldspice.com/blends/blends.shtml
Tray 2 -- 1/2 with Greek spices, 1/2 with Roasted Garlic & Pepper. These are from Club House.
Tray 3 -- Caribbean Jerk spice from Cool Runnings
Tray 4 -- Jan's Rub
Tray 5 -- Lemon/pepper
Tray 6 -- garlic butter & Piri-Piri (Portuguese hot sauce)
All the above were raw and peeled.
Tray 7 -- garlic butter & Piri-Piri <--- raw unpeeled.
Cold smoked for 1 hour with Oak, followed by hot smoke with Oak at 200F until all turned pink. (took too long in my DBS6).
The Greek and Lemon/Pepper were good. Thai and Pacific Seafood were a waste of good shrimp.
Jan's rub was a disappointment.
Jerk was never try again.
Both batches of garlic butter with P-P were amazing. Some of the unpeeled that were towards the rear were slightly overdone, even though I rotated the racks. We could eat these like candy.
Rich
How long and what temp have you been doing hot smoked shrimp?
Hi century;
For a single rack of medium sized shrimp, try 200F for about an hour. Or 180F works too. These things cook quick and seem to go from white to pink in a very short time. And the size of the shrimp factors into it.
Rich
Rich,
The verdict is................, my co-workers were happy, but I think that I might have used just a tad too much Old Bay seasoning. They were tasty, but just a might bit salty. Next time, we cut down on the Old Bay, and perhaps increase the Labatts ;D ;D ;D
It did make a very nice smoked shrimp salad though.
Jeff
Jeff, after the smoke I put all the shrimp in separate bags and in the fridge overnight. Yesterday I sampled them again before freezing and I think there was a great improvement. Especially the Jan's Rub, which had really disappointed me.
For Easter Sunday we've got most of our family coming for the afternoon and dinner and I plan to get everyone to sample each flavour.
Rich
Quote from: josbocc on April 22, 2011, 09:26:54 AM
Rich,
The verdict is................, my co-workers were happy, but I think that I might have used just a tad too much Old Bay seasoning. They were tasty, but just a might bit salty. Next time, we cut down on the Old Bay, and perhaps increase the Labatts ;D ;D ;D
It did make a very nice smoked shrimp salad though.
Jeff
I made a stir fry last week and added some of the garlic butter shrimp and they were fantastic.
I marinated mine for two hours in Italian dressing than smoked at 200 for 40 minutes useing Alder, peeled raw. No leftovers.
Quote from: GBIceman on April 23, 2011, 01:55:56 PM
I marinated mine for two hours in Italian dressing than smoked at 200 for 40 minutes useing Alder, peeled raw. No leftovers.
Sounds great!
Rich,
After the work "luncheon" there wasn't anything left to refigerate (or freeze). The other two pounds of Jumbos found their way to Kabobs on the grill Friday evening. Next time the little guys go on sale, gonna try it again. I really like the stir fry idea. That's a "Must Do!"
Jeff
The final results of the taste test was that all of them were good. Lemon Pepper, Garlic butter came out on top, followed by Roasted Garlic and Greek.
Letting them sit overnight helped "steep" the flavours, and freezing also helped, I think.
Great topic Smokeville! Very timely for me as I've had my boat moored at a marina in Saanich inlet for the month here on the island specifically for prawns. Out of four traps, we've been getting 150 to 235 prawns a day. (I'm only allowed to keep 200--it kills me to throw back the extras). I am going to try some this coming weekend with the butter and piri piri--that sounds awesome. These puppies will be 1 hour out of the water when they go in the smoker. I'll try and post some pics.
T2
Tsquared, here are the details on the garlic butter:
(1) melt about 1/2lb butter
(2) press fresh garlic (lots of it) through a garlic press and add to butter
(3) add a number of drops of the piri-piri -- this is to your desired taste.
(4) keep warm -- not hot -- for maybe 15 minutes to let the flavour merge
(5) peel and de-vein shrimp
(6) pour cooling butter mixture over shrimp to coat, place on racks
--or--
(6) place shrimp on racks and brush with butter mixture
Smoke!
Rich
Thanks Rich--I'll give it a try.
Tom
Quote from: tsquared on April 27, 2011, 08:00:46 PM
Thanks Rich--I'll give it a try.
Tom
Photos please!
I'd love to see the size of them!
So here's today's catch that I got afterwork this pm. You're seeing 200 prawn tails mostly covering 4 Dungeness crab. I measured the prawns yesterday when I was cleaning them--head on the large ones are 6 " from the tip of their "spike" to the tail. I pop the heads off as soon as I get back to the wharf and the tails are 3". Tomorrow I' try and smoke some up after I pull the traps and take some pics. I have to have them ready for the hockey game so I can watch the Canucks beat Nashville tomorrow! ;D
T2
(http://i2.photobucket.com/albums/y44/tsquared1/DSCF0117.jpg)
Oh My! Can hardly wait.
Yesterday, I bought some IQF cooked shrimp 31-40 size. Defrosted, brined 20 minutes, dried, glazed with maple syrup and cold smoked for 2 hours with Crown royal. Wife said they are about the best shrimp she has had.
I put them all (1700 grams worth) in a stainless steel bowl to "steep" overnight and today I'll bag and freeze portion sizes. Since the shrimp have already been frozen once while cooked I want to see how the texture holds up.
Rich
So here are some pics from today--from the trap to the smoker.
(http://i2.photobucket.com/albums/y44/tsquared1/DSCF0119.jpg)
My present to myself --the trap puller makes hauling from 165 ft a lot easier.
checking the traps--we've been averaging 45-50 prawns per trap.
(http://i2.photobucket.com/albums/y44/tsquared1/DSCF0122.jpg)
I did one tray of peeled using a recipe of meltedbutter, EVO. lots of crushed garlic, lemon zest and juice of 1/2 lemon and a dash of colon cleanser for heat.
(http://i2.photobucket.com/albums/y44/tsquared1/DSCF0128.jpg)
I also did a tray of unpeeled tails with the same recipe just to get an idea of how much smoke taste would come through. i was hoping the unpeeled tails would still taste smokey so I wouldn't have to peel rawprawnn tails--not my favourite activity.
(http://i2.photobucket.com/albums/y44/tsquared1/DSCF0127.jpg)
Here they both are after 1 hour of smoking.
(http://i2.photobucket.com/albums/y44/tsquared1/DSCF0130.jpg)
I put in 2 hours worth of apple pucks but pulled them out after only 1 hour because the prawns were cooked. With fresh prawns the taste and moisture are precious so I decided I would shut it down after an hour of smoke when I realized both peeled and unpeeled were cooked. I sauteed some onions, nuked yams, our own asparagus, red peppers in some oil and a bit of chili powder and salt. I made some wraps with the smoked prawns and vegie mixture and a salad for supper--awesome. I think if I got some fresh tortillas next time this would be an unbelievable meal. As far as the prawns themselves go--the peeled ones definately had a nicer ,smokier taste than the unpeeled. I had the temp at 180 and I might lower that next time to give a little more time but i was still quite happy with the final product. Another thing to smoke! :)
T2
Those look fantastic T2! :P 8)
It just doesn't get any fresher than that!
Mike
Oh ooooo....
Overtime T2
Mike
i need to give a colon cleanser enema to the Sedins to get them going... ;D
T2
Quote from: tsquared on April 30, 2011, 09:24:41 PM
i need to give a conlon cleanser enema to the Sedins to get them going... ;D
T2
Double OT
Some fantastic goaltending! 8)
Mike
Quote from: Mr Walleye on April 30, 2011, 09:27:00 PM
Quote from: tsquared on April 30, 2011, 09:24:41 PM
i need to give a conlon cleanser enema to the Sedins to get them going... ;D
T2
Double OT
Some fantastic goaltending! 8)
Mike
Ok... the out come sucked! :'(
Mike
Prawns that size sell for $25/lb here in Ontario. Makes me want to come for a visit.
Rich
All the smoked shrimp threads got me to thinking ---- bet this would be good with calamari rings!
Definitely gonna pick myself up some and give it a try then finish off on the Napoleon.
Anyone tried smokin' calamari rings or tubes?
Jim O
Yes, I tried calamari rings. Had no idea what I was doing. Treated them like scallops which wasn't too bad an idea and they turned out pretty good. For some reason I've never tried them again.
"So much food, so little time!"
Rich
QuotePrawns that size sell for $25/lb here in Ontario. Makes me want to come for a visit.
Too late Rich! We moved the boat today from the prawning grounds over to the west side of the island for the summer to fish for halibut and salmon. So come on out but you'll have to suffer going after spring salmon with me and make do with thawed prawns for appies! Next weekend we'll be out for halibut. i sure liked those smoked prawns though--thank you for the inspiration!
T2
My buddy and I are going back up to Nootka Sound early August and am looking forward to getting our share of prawns. Nothing better than fresh from the ocean prawns. We won't be smoking them, instead just a quick cook in the frying pan and then dipped into garlic butter. Those and a nice bottle of chilled white wine - nirvana!!
Quoteinstead just a quick cook in the frying pan and then dipped into garlic butter. Those and a nice bottle of chilled white wine - nirvana!!
while sitting around the campfire telling about the 45lb spring salmon that got away--sounds like my kind of summer holiday!
T2
josbocc in their post talks about a brine for the shrimp, is that a basic brine or what do some you other folks use ? Thanks Tim
I just use the regular brine of 1gal water, 1cup salt, 1cup sugar. The key is in the timing. For small shrimp (30-40 count), 20 minutes max. Larger shrimp, 30 minutes tops.
Rich