Hi All,
Just returned from our cabin in Maine. Went with our best friends--we've had a tradition of eating a mess of shrimp on New Years Eve since 1975. This year, I tried smoking shrimp according to two recipes in Smoke and Spice: Smoked Shrimp and Scallops (only did the shrimp) and Jalapeno-Lime Shrimp. The J-L shrimp were spicy and excellent, but the Smoked Shrimp rated as the best we've ever had!
I followed the recipe exactly, with the exception of marinating for 1 hour. Smoked using alder wood at 180F for 30 minutes (I checked the shrimp after 20 mintes, but they weren't ready). The key is not worrying about the time, but the color. When the shrimp have just transitioned from pink to orange, they're done. As Olds posted in an earlier thread, they will continue to cook for a few minutes after they come off the smoker. I used the 21-25 size, and they were perfect--tender, lightly smoked, and delicious. I might try varying the wood next time, but that's it. I've already been told that we're having them next New Years Eve!
John
Newton MA
Were they peeled, or with shell. Love shrimp! We did scallops wrapped in bacon...Excellent!
Bill
Quote<i>Originally posted by nsxbill</i>
<br />Were they peeled, or with shell. Love shrimp! We did scallops wrapped in bacon...Excellent!
Bill
How long did you smoke the scallops? What wood did you use? Did you precook the bacon? Obviously, I am very interested in doing trying to smoke some Scallops! Thanks in advance!!
BigRED
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />Were they peeled, or with shell. Love shrimp! We did scallops wrapped in bacon...Excellent!
Bill
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
They were "tail on" but otherwise shelled. I'm sure they could be completely shelled, but if they still had shells on I would worry that the paste and smoke might not really penetrate . . .
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigRed</i>
<br />
Quote<i>Originally posted by nsxbill</i>
<br />Were they peeled, or with shell. Love shrimp! We did scallops wrapped in bacon...Excellent!
Bill
How long did you smoke the scallops? What wood did you use? Did you precook the bacon? Obviously, I am very interested in doing trying to smoke some Scallops! Thanks in advance!!
BigRED
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Hi Ron,
I'd love to try scallops as well! I'm planning to use the Smoked Shrimp and Scallop recipe on scallops in the next week or so. If you don't have Smoke and Spice, let me know and I'll send you the recipe . . .
John
Newton MA
J2C
since we are talking about shrimp , i pulled this out of mt stash.
Barbecued Stuffed Shrimp
Serving Size: 10
30 huge Gulf Shrimp, peeled and de-veined
1 jar horseradish
1 cup Monterey jack cheese
1 jar BBQ sauce
2 lb bacon
Split shrimp down the outside, being careful not to cut all the way through. Stuff with horseradish and cheese. Wrap shrimp with bacon and secure with toothpick. Grill and baste with BBQ sauce until bacon is done. Do not overcook. DELICIOUS!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SMOKEHOUSE ROB</i>
<br />J2C
since we are talking about shrimp , i pulled this out of mt stash.
Barbecued Stuffed Shrimp
Serving Size: 10
30 huge Gulf Shrimp, peeled and de-veined
1 jar horseradish
1 cup Monterey jack cheese
1 jar BBQ sauce
2 lb bacon
Split shrimp down the outside, being careful not to cut all the way through. Stuff with horseradish and cheese. Wrap shrimp with bacon and secure with toothpick. Grill and baste with BBQ sauce until bacon is done. Do not overcook. DELICIOUS!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Man, that sounds good! Best part is that shrimp is definitely on my diet after New Year's!
John
Newton MA
Just tried the Smoked Scallop and Shrimp recipe from S+S again this weekend, and used both scallops and shrimp this time. It was fantastic, again. I'm a shrimp fan, but the other 3 folks at dinner all thought the scallops were the best they've tasted. Made the saffron mayo dip that S+S recommends with the dish--it was an excellent accompaniment. I'm not sure if it's OK to post the recipes here (Kirk, plese advise), but if anyone wants them, just e-mail me.
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JJC</i>
Made the saffron mayo dip that S+S recommends with the dish--it was an excellent accompaniment. I'm not sure if it's OK to post the recipes here (Kirk, plese advise), but if anyone wants them, just e-mail me.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
John,
I think almost everyone has S&S but there is no reason you can't post recipes as far as I know.[:D]
Jeff
//www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
To my knowledge, and I can be pretty ignorant at times, it's OK to post their recipe as long as you give them full credit for it. When I post them, I even give credit when I've altered it a bit to suit my taste.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Well, encouraged by Jeff and Fearless Leader, here's the recipe I used from S+S (slightly modified) for the Smoked Shrimp and Scallops:
1) For every 2 lbs. of scallops (the smaller variety, or cut the larger ones in half) or shrimp (shelled or tail-on, 21-25 per lb. size), make up a rub/paste with:
3 Tablespoons olive oil
Juice of 1 lemon (about an ounce, or 30ml)
1 Tablespoons coarse ground black pepper
1.5 teaspoons coarse salt (Kosher or sea)
2) Toss the shrimp and scallops in a bowl with the paste and coat well. Let stand at room temp for 30-60 min.
3) Pre-heat the BS to 220-240F. Use 2 alder bisquettes and get them smoking when the BS hits 220F. Put shrimp and scallops in as quickly as possible once the smoke starts.
4) Smoke at 190F for 30 min. The time is less important than the color of the shrimp. When they just make the transition from pale pink to orange, it's time to take them out. I check them after 20 min, and every 10 min after that.
These guys are great cold or hot!
I also made the Lemon-Saffron Dressing while the shrimp and scallops were marinating--it was excellent:
2 pinches crumbled saffron
zest of 1 lemon (I used a teaspoon of dried lemon peel)
1 teaspoon fresh lemon juice
1 cup real mayonnaise
2 Tablespoons olive oil
2 garlic cloves, minced
1) combine saffron, lemon zest, and lemon juice in a small bowl and let sit for 5-10 min
2) whisk in mayo, oil, and garlic
3) refrigerate until shrimp and scallops are ready
Olds, I will copy this recipe over to your recipe thread.
John
Newton MA
John, sounds very good, I'm going to try it this weekend when I do a couple roasts!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Olds, I will copy this recipe over to your recipe thread.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Thanks!
<font size="4"><font color="red"><b>I have copied SMOKEHOUSE ROB BBQ Shrimp to the recipe collection. It is under Sea Foods (No Fish) </b></font id="red"></font id="size4">
Olds
http://rminor.com
Gave the shrimp a whirl and everybody like it, even had a few who don't usually care for seafood including shrimp and they went back for seconds. I just did the smoked shrimp receipe from S&S, this weekend I'm going to try three varieties - Jalepeno/lime, Ragin Cajun, and the smoked shrimp.
Ordered the jerky racks from Chez to make it easier, the original racks were a challenge to get the shrimp to stay on.
Easy. Get bigger shrimps.[:D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Chez! Love it! [:D] [}:)]
I have one of those Shrimp Butler gizmos for slicing and deveining. The shrimp I like to use, however are the white tiger shrimp. Almost like prawns! Almost too big to go through the Butler. I have to press down on them to squish them a little to get through the machinery. Sure make shelling and preparation easier!
Get bigger shrimp..OUCH!
Bill
Hi Birdboy,
Glad to hear the shrimp were a hit. If anyone likes scallops in your family, give them a try too! I personally love the lime-jalapeno shrimp--let me how they turn out for you this weekend! [:)]
John
Newton MA
Good eats this weekend, tri-tip turned out good. Shrimp where great... the favorite was the cajun ragin' from S&S, followed by a close second, Jalepeno/lime, and the standard smoked shrimp was third, not that third is bad by any means!