Tried this the other night. Cold smoked them in the Bradley for 45 minutes then slathered them in EVO and lime juice then grilled them for a couple of minutes. Really tasty guys. You guys "MADE ME DO IT". Thanks! ;D :P :D
(http://i34.photobucket.com/albums/d148/olepop/th_SmokedBBQdshrimp.jpg) (http://i34.photobucket.com/albums/d148/olepop/SmokedBBQdshrimp.jpg)
Those look very tasty indeed, Iceman! Good work!
T2
What is EVO? Dick
Dick,
EVO = Extra Virgin Olive Oil
I made some smoked shrimp yesterday too, but I minced them up and made shrimp cakes, kind of like crab cakes but with the shrimp, bet I ever made! Threw some scallops in the smoker too and tonight am making Warm Scallop salad with smoked tomato butter, can't wait. While the smoker was fired up, I had in there:
shrimp
scallops
tomatoes
onions
haloumi cheese, (if you haven't tried this your'e missing out)
and 4 duck legs to later confit (simmer in duck fat until falling apart)
when should we be there for dinner?
::)
mld
QuoteI made some smoked shrimp yesterday too, but I minced them up and made shrimp cakes, kind of like crab cakes but with the shrimp, bet I ever made! Threw some scallops in the smoker too and tonight am making Warm Scallop salad with smoked tomato butter, can't wait. While the smoker was fired up, I had in there:
shrimp
scallops
tomatoes
onions
haloumi cheese, (if you haven't tried this your'e missing out)
and 4 duck legs to later confit (simmer in duck fat until falling apart)
Mmmmmmm........ impressive first post KARENCOOKS, welcome to the forum! ;D
How about the recipe for the shrimp cakes? ;)
Thanks for the welcome, here is an approximation of what I did, I don't measure or follow recipes so a day later, my memory says:
3/4 lb smoked shrimp, (note to self, peel them before smoking next time)
1 lg egg
5 T mayo
1/2 t colemans dry mustard
2 T minced parsley
2 green onions, chopped fine
2 t worcestershire sauce
dash or 2 tobasco sauce
1/2 c panko breadcrumbs, more if needed
1T butter and a bit of veg oil to saute
Mince or chop fine the shrimp. I used a food processor, but hand chopping would work. Combine with next 7 ingredients, egg thru tobasco. Add panko until a nice cake forming consistancy. mixture should be moist but not runny, adjust amount of panko as needed. Refirgerate to allow the panko to absorb moisture, about 15-20 minutes. Form into cakes and saute until GBD. Top with a bit of guac or salsa of your choice. Enjoy!
Welcome Karencooks. Your recipe sounds great. You can post recipies on the recipe forum if you like so everyone can enjoy it. Thanks again for the post and we look forward to hearing from you in the future. ;D
Cool, and to quote my wife, oh great, there goes the diet again.
Thanks a bunch, heading to the fishmonger right now!
mld
Welcome Karen.
I also will need to try the shrimp cakes.
Thanks Karencooks, definately a recipe to try. :D
Hi guys,
What size shrimp? Iceman, yours look like colossal, yumbo! Had the opportunity to get those huge ones at the Farmer's market last Sat. Wish I had. Also, Couldn't exactly tell whether you peeled them first from the pic.
And Karen, nice to hear from another "chickie" out there. :-*
Quote from: Jezziebella on June 12, 2006, 10:17:05 AM
Hi guys,
What size shrimp? Iceman, yours look like colossal, yumbo! Had the opportunity to get those huge ones at the Farmer's market last Sat. Wish I had. Also, Couldn't exactly tell whether you peeled them first from the pic.
And Karen, nice to hear from another "chickie" out there. :-*
I used 8 /12 ct. size shrimp. I did them shell off this time
Sounds very good Karen, I'd have to say that about all the recipes you've posted so far.
I am going to give these a shot on Sunday, i'm thinking i may add some finely chopped crispy bacon to the mix.....mmmm bacon ;D