Smoking shrimp

Mr Walleye · 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

Mr Walleye · April 30, 2011, 10:10:56 PM

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

Smokeville · May 01, 2011, 10:03:21 AM

Prawns that size sell for $25/lb here in Ontario. Makes me want to come for a visit.

Rich

Jim O · May 01, 2011, 11:01:32 AM

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

Smokeville · May 01, 2011, 12:47:59 PM

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

tsquared · May 01, 2011, 08:13:57 PM

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

Slamdunk · May 02, 2011, 07:14:13 AM

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!!

tsquared · May 02, 2011, 08:58:28 PM

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

cobra6223 · May 24, 2011, 10:55:45 AM

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

Smokeville · May 24, 2011, 03:53:46 PM

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