Smoked Shrimp Redux

JJC · January 03, 2005, 05:11:56 AM

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

nsxbill · January 04, 2005, 12:43:58 AM

Were they peeled, or with shell. Love shrimp! We did scallops wrapped in bacon...Excellent!

Bill

BigRed · January 04, 2005, 01:23:45 AM

QuoteOriginally posted by nsxbill
 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

JJC · January 04, 2005, 03:13:56 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nsxbill
 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">
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

JJC · January 04, 2005, 03:15:46 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by BigRed

QuoteOriginally posted by nsxbill
 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">
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

SMOKEHOUSE ROB · January 04, 2005, 04:11:10 AM

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!

JJC · January 06, 2005, 02:53:07 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by SMOKEHOUSE ROB
 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">
Man, that sounds good! Best part is that shrimp is definitely on my diet after New Year's!

John
Newton MA

JJC · January 11, 2005, 04:05:38 AM

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

BigSmoker · January 11, 2005, 02:10:21 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by JJC
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">

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

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Chez Bubba · January 12, 2005, 12:30:26 AM

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?

JJC · January 12, 2005, 06:57:41 AM

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

birdboy · January 13, 2005, 03:42:57 PM

John, sounds very good, I'm going to try it this weekend when I do a couple roasts!

Oldman · January 17, 2005, 02:29:01 AM

<blockquote 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">Thanks!

I have copied SMOKEHOUSE ROB BBQ Shrimp to the recipe collection. It is under Sea Foods (No Fish) 
Olds

http://rminor.com

birdboy · January 19, 2005, 03:39:40 PM

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.

Chez Bubba · January 20, 2005, 01:33:44 AM

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?