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Author Topic: smoked shrimp  (Read 24481 times)

gregbooras

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Re: smoked shrimp
« Reply #30 on: May 28, 2015, 10:04:31 AM »
Quote from: johnnytex on May 28, 2015, 09:54:14 AM
Quote from: Barrel99 on May 27, 2015, 10:58:06 AM
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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swthorpe

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Re: smoked shrimp
« Reply #31 on: May 28, 2015, 12:16:07 PM »
Thanks, Tex.  Sounds like another alternative to try out!
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Steve from Delaware
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TexasSMK

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Re: smoked shrimp
« Reply #32 on: June 21, 2015, 01:58:40 PM »
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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Dale from NE Texas--USMC Retired--Living in Havre de Grace, Maryland.  SE#2 with Auber

swthorpe

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Re: smoked shrimp
« Reply #33 on: June 21, 2015, 02:01:20 PM »
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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Steve from Delaware
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TexasSMK

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Re: smoked shrimp
« Reply #34 on: June 21, 2015, 02:22:00 PM »
Quote from: swthorpe on June 21, 2015, 02:01:20 PM
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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Dale from NE Texas--USMC Retired--Living in Havre de Grace, Maryland.  SE#2 with Auber

Trip

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Re: smoked shrimp
« Reply #35 on: June 21, 2015, 09:27:34 PM »
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.





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gregbooras

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Re: smoked shrimp
« Reply #36 on: July 02, 2015, 09:15:12 PM »
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... 





Greg



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jcboxlot

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Re: smoked shrimp
« Reply #37 on: July 02, 2015, 09:56:18 PM »
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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es1025

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Re: smoked shrimp
« Reply #38 on: September 11, 2015, 02:34:09 PM »
I am assuming we start with a cold smoker? No preheating....
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Ed from Northern NJ
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jcboxlot

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Re: smoked shrimp
« Reply #39 on: September 11, 2015, 02:36:34 PM »
correct, cold
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gregbooras

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Re: smoked shrimp
« Reply #40 on: September 11, 2015, 03:29:47 PM »
+1

Greg
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swthorpe

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Re: smoked shrimp
« Reply #41 on: September 11, 2015, 04:30:59 PM »
+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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Steve from Delaware
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TheLocNar

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Re: smoked shrimp
« Reply #42 on: December 18, 2015, 08:51:48 AM »
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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PBC
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TexasSMK

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Re: smoked shrimp
« Reply #43 on: January 09, 2016, 04:19:41 PM »
Another batch going in today--love this smoke.
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Dale from NE Texas--USMC Retired--Living in Havre de Grace, Maryland.  SE#2 with Auber

pargolfr2003

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Re: smoked shrimp
« Reply #44 on: January 10, 2016, 08:43:07 AM »
Yeah Dale this one is definitely a winner. Post some pics next time you do it
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