Smokin-It User Forum!
Recipes => Fish => Topic started by: pargolfr2003 on May 09, 2015, 06:43:01 PM
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This was killer! First try with seafood in the SI2.
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This was killer! First try with seafood in the SI2.
Tim,
Looks fantastic, please post your process.....
Greg
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Sure thing Greg. About 6 ounces Italian dressing, half stick melted butter, 1 tsp garlic powder, 1 tsp black pepper, 1 tbsp cajun seasoning, 2 lb shrimp unpeeled. Toss the shrimp in the marinade to coat then pour in aluminum pan and smoke at 225 for 1 hour. Also threw out some warm french bread with herbed olive oil for dipping. Wife had white wine but of course I just had a beer (Fat Tire was todays feature). Not a bad spread.
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Just printed this one, looks and sounds great.
Shrimp don't need a lot, easy it sounds.
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I like the idea of smoking the marinade with the shrimp. That way the sauce is smoky as well. I will have to try it. Thanks.
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Yeah guys give this a try and you won't be sorry. Obviously you can tweak the spices to however you want. Personally, I would prefer them a little spicier but if I put in more Cajun seasoning the wife and daughter wouldn't eat it, so of course I had to scale it back. You know the deal. Anyway, very tasty and the marinade really soaks up the smokey flavor. Just be careful with your cook time. I did this on my previous smoker and left them in too long and the shrimp got a little mushy. Perfect this time though. Pairs perfectly with an ice cold beer.
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Sure thing Greg. About 6 ounces Italian dressing, half stick melted butter, 1 tsp garlic powder, 1 tsp black pepper, 1 tbsp cajun seasoning, 2 lb shrimp unpeeled. Toss the shrimp in the marinade to coat then pour in aluminum pan and smoke at 225 for 1 hour. Also threw out some warm french bread with herbed olive oil for dipping. Wife had white wine but of course I just had a beer (Fat Tire was todays feature). Not a bad spread.
Hey Tim,
Your recipe sounds excellent I plan to pick up some fresh shrimp and give it a go!
Thanks Greg
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Sure thing Greg. About 6 ounces Italian dressing, half stick melted butter, 1 tsp garlic powder, 1 tsp black pepper, 1 tbsp cajun seasoning, 2 lb shrimp unpeeled. Toss the shrimp in the marinade to coat then pour in aluminum pan and smoke at 225 for 1 hour. Also threw out some warm french bread with herbed olive oil for dipping. Wife had white wine but of course I just had a beer (Fat Tire was todays feature). Not a bad spread.
Tim,
Forgot to ask what wood and amount did you use?
Greg
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Greg I used hickory because that's what I happened to have on hand which reminds me i need to re-stock my wood inventory. I used about 1.5 ounces. Also I did put out some cocktail sauce but really didn't need it so I'll skip that next time. Let me know how yours turns out.
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Greg I used hickory because that's what I happened to have on hand which reminds me i need to re-stock my wood inventory. I used about 1.5 ounces. Also I did put out some cocktail sauce but really didn't need it so I'll skip that next time. Let me know how yours turns out.
This sounds great, the only thing I think I will change is using minced garlic...
Other than that it sounds great and I like the idea of serving it with bread. I might add some additional butter so you can dip the bread?
Thanks Greg
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Looks great! This recipe may find its way to my SI #2 this evening! :o
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Definitely doing this with my BBQ shrimp recipe
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Sounds near perfect, just need to sneak some "Old Bay Seasoning" into the mix.. ;)
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Good recipe and worked well. I used old bay instead of cajun with chunk garlic not the powder.
Slight smoke taste on shrimp. Wish there would have been more?
I did 1 hour 15 mins, no knowing ramp up. Sugar mesquite under 2oz wood.
This was 2 lbs of frozen gulf with shell shrimp, $21
Cold cocktails tomorrow!
Again, good recipe, lots or variables or extras that one can add to their liking.
Right is portabelos caps with balsamic and evoo and cut up sting cheese (4 yr old son likes it). Looks like hot dogs!
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Can't wait to try the shrimp this evening...doing smoked steaks with reverse sear on the grill and smoked shrimp for dinner! :P
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Great to see others trying this recipe! I hope yours turns out as good as mine did. I like the idea of using Old Bay too. Can never go wrong with Old Bay. That's what I love about this hobby and this forum. Everyone has their own spin on things and the pics are always awesome. Too bad we all live so far apart. Imagine the block party we could have!
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Smoked steaks and shrimp yesterday with 2.5oz of mesquite at 225F. The steaks reached 120IT at about 45 minutes, so I pulled them and let the shrimp go for another 15 minutes. The steaks were reversed seared on the gasser and allowed to rest for 15 minutes before dinner. The smoke on the steaks was excellent, and even better on the shrimp! I used the recipe provided in the beginning of this post for the shrimp marinade, with the exception that I substituted 1TBSP of Old Bay instead of Cajun seasoning. I will be doing this again! In the picture I had removed the shells on the shrimp, but to avoid confusion they were shelled while in the smoker.
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That looks awesome Steve! I'll be trying Old Bay next time around too. Thanks for posting the pic.
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Nice surf and turf, Steve!
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Nice Steve, fit for a king. Thanks to OP (Tim) for the recipe. This thread has me shopping for Shrimp...
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After seeing Tim's post, I had to give this a try.
I made a few adjustments to the recipe.
1.5 lb fresh St Augustine shrimp, shell on but devein.
8 oz Italian dressing
1 1/2 stick unsalted butter
1 T Chef Paul seasoned blackened redfish magic
2 t (my rub, any low salt will work)
1 T lemon juice
1 T minced garlic
Mix all ingredients, except the shrimp in a small pan and cook over medium heat until butter is melted. Remove from heat and allow to cool. Place shrimp in throw away pan, cover with sauce, make sure the shrimp is well coated and then place in smoker.
1.1 oz mesquite
1.1 oz sugar maple
Smoke time 1 hour at 225 degrees.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2FShrimp%2520ready%2520for%2520smoker_zpsmi3v0ofu.jpg&hash=0aeef57dd6b59c1a68c8476577d6e66797b72785) (http://s375.photobucket.com/user/gregbooras/media/Shrimp%20ready%20for%20smoker_zpsmi3v0ofu.jpg.html)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fshrimp%2520out%2520of%2520smoker_zpsyhw6a4nc.jpg&hash=6871329452ab2e69722cb0ad5743e87de66ab680) (http://s375.photobucket.com/user/gregbooras/media/shrimp%20out%20of%20smoker_zpsyhw6a4nc.jpg.html)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fshrimp%2520dinner%25201_zpsrr1xpcbi.jpg&hash=26179efc5a940490ba6d2c70c0ab02edb5dd6954) (http://s375.photobucket.com/user/gregbooras/media/shrimp%20dinner%201_zpsrr1xpcbi.jpg.html)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2FShrimp%2520Dinner_zpsuh8r2opz.jpg&hash=336177b8d7427da8f7a07e08d3173dbc1f0f5b17) (http://s375.photobucket.com/user/gregbooras/media/Shrimp%20Dinner_zpsuh8r2opz.jpg.html)
The shrimp turned out great, good smoke flavor and I have enough for taco's in a few nights.
* Note next time, I may reduce smoke time to 45-50 minutes, a few of the shrimp were a bit to soft....
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Greg that looks awesome. What is the side item you have there? It looks delicious.
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Greg that looks awesome. What is the side item you have there? It looks delicious.
Hey Tim,
It's red curried beans over rice.
Greg
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Hot dang this looks good, another idea to add to the smoke plans. All the recipes look great--thanks for getting this started Tim, and great looking meal Greg!
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Hot dang this looks good, another idea to add to the smoke plans. All the recipes look great--thanks for getting this started Tim, and great looking meal Greg!
Yes thanks Tim for giving us another great idea for the smoker.
Here is a link to the beans.
http://smokinitforums.com/index.php?topic=3290.0
Greg
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Made this over the weekend. With a few changes.
Removed the shells from shrimp.
Lined the bottom of the pan with lemon slices.
Served over 1lb. of spaghetti.
Best Smoked Shrimp Scampi ever.
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Sounds great Tex. Do the shrimp without the shells dry out at all?
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Tex...how long did you smoke the shrimp without the shells? I did one hour with the shells on and got a lot of smoke flavor.
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Hey Tex! Good to see you again, old friend! Hope all is good in your world!
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Sounds great Tex. Do the shrimp without the shells dry out at all?
No they did not. That's why I put the lemon slices on bottom.
I put them in and ran the smoker for 1 hr.
Tasted great.
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Sounds great Tex. Do the shrimp without the shells dry out at all?
No they did not. That's why I put the lemon slices on bottom.
I put them in and ran the smoker for 1 hr.
Tasted great.
Great idea, I have used onions when making Irish Stew. But for shrimp, lemon slices or lime would be great.
Greg
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Thanks, Tex. Sounds like another alternative to try out!
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Going with the original plan, but substituting Old Bay for the Cajun seasoning. Plan to do some venison steaks with Chupacabra rub as well. Should the steaks be above or below the shrimp pan? Gosh I can't wait for this to be done....Thanks again Tim!
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I am doing steaks with shrimp in the #2 this afternoon with 2oz of oak. Originally I was going to put the shrimp under the steaks, but now I am thinking shrimp pan on top, steaks under. I pull the steaks at 120IT and finish on the gasser, which is about 45 minutes of smoke, but then leave the shrimp in for another 20 minutes or so.
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I am doing steaks with shrimp in the #2 this afternoon with 2oz of oak. Originally I was going to put the shrimp under the steaks, but now I am thinking shrimp pan on top, steaks under. I pull the steaks at 120IT and finish on the gasser, which is about 45 minutes of smoke, but then leave the shrimp in for another 20 minutes or so.
I will do the same!! Thanks Steve
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I did some today as well, but I went with more of a classic BBQ shrimp recipe similar to what Pascal's Manale does in New Orleans, I add a bit of fresh onion and parsley and play with the amount of ingredients, but their recipe online is similar to what I use. I used 2 oz of Pecan at 225 for an hour plus 15.
Not sure how I feel about the little bit of smoked flavoring to it. Traditional method without smoke is really damn good and what I am use to eating.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi57.tinypic.com%2Fqsl947.jpg&hash=495b652db1eb4e82a275fe9094e51e1d854c239d)
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For dinner tonight I decided to smoke some extra large shrimp (4-6 per lb.). Total smoke time was one hour with 2 oz. of wood, using my original recipe.
Overall not a bad meal, but these large shrimp in my option would have been better on the grill or under the broiler...
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fshrimp%2520ready%2520smoker_zpsmtn5zqep.jpg&hash=fea6b298875efe99a76d5a4c18d165f4080a9888) (http://s375.photobucket.com/user/gregbooras/media/shrimp%20ready%20smoker_zpsmtn5zqep.jpg.html)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fshrimp%2520done_zpsovjgwmlz.jpg&hash=61fc9852c24c5a2188e43ee8a8d3e19d008cae64) (http://s375.photobucket.com/user/gregbooras/media/shrimp%20done_zpsovjgwmlz.jpg.html)
Greg
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haha, FYI
I did some extra large the same way today. After 1 hour 15 mins like previous they just were not right.
Finished in oven and cold for tomorrow.
Minis or 26 to 32 per lb count are much better as an hour cook.
4 to 6 per lb? Those are Elk size in this area.
I got 16-20 per lb and thought they were big!
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I am assuming we start with a cold smoker? No preheating....
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correct, cold
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+1
Greg
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+2 I love smoking the shrimp with steak, and they are even better the next night with shrimp scampi. I am tempted to try Jeff Phillips recipe for stuffed shrimp as an appetizer.
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If you remove the shells, make some shrimp stock and add it to any marinade you choose. Don't ever just throw the shells away. That's pure flavor!
I'll be smoking shrimp for New Years. Thanks for the ideas!
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Another batch going in today--love this smoke.
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Yeah Dale this one is definitely a winner. Post some pics next time you do it
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My first seafood venture based on the above recipe(s) in the S1 right now.
1.5 lbs U-16 shrimp
2 4oz mini lobster tails
8 oz Italian Dressing
1.5 sticks unsalted butter
1 TBL Old Bay
1 Bulb Garlic chopped (yes a BULB, I love me some garlic)
Salt
Pepper
Heat all but shrimp and lobster in big suace pan over medium heat till butter sticks melt. Put shrimp and lobster in throw away aluminum pan. Pour over liquid.
S1
225F for 55 minutes
3 oz GRAPE wood chunks (never used grape before)
Let you know how it went woth pics
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So, huge shout out to the OP and everyone in between. It turned out wonderfully. The shrimp were good, nice smoke, sweetness. The mini lobsters were outstanding! Very succulent, bursting with flavor.
The lobsters were previously frozen mini 4 ouncers at $5 a piece that they have at my local market. I got five of em and threw two in with the shrimp. Wow!
Some comments...
1. I don't really like Italian Dressing very much and I knew this going in but I didn't want to change the key ingredient in the sauce my first time out.
2. I will use perhaps a combination of more butter and some olive oil instead of the Italian Dressing next time.
3. I was too careful with the salt and would add some more.
4. Add more pepper.
5. I would up the ante to TWO BULBS of garlic.
6. The GRAPE 3 oz wood chunks were the perfect match for this dish. Nice sweet, deep smokey flavor.
7. Hickory, or any similar strong wood, at 3 oz would have ruined this dish...I'd use a fruit wood.
Once again, thanks everyone.
Cooking time 225F @ 1 hour exact with other specs in my previous post was all perfect.
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Looking good Buck! Good advice on staying away from hickory for something delicate.
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made this again, superb, only shrimp, 1.5 lbs for 55 minutes.
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made this again, superb, only shrimp, 1.5 lbs for 55 minutes.
. Yes, I love this smoke too--done it several times now. In your earlier post you mentioned substituting the Italian Dressing for something else--if so what did you use?
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didnt change a thing, didnt have the time to "experiment". I will let you know the next time as I will try somehinf slightly different