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Old 05-20-2006, 11:14 AM   #1
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Smoking shrimp

I have 3 lbs of rather large shrimp. I have a natural gas grill and hickory chips . Does anyone have a clue on how to "smoke" shrimp?

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Old 05-20-2006, 04:02 PM   #2
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Soak the hickory chips in water for at least 30 minutes.
Skewer the shrimp
Start the grill and preheat it
Add the soaked wood chips wrapped in foil or on a disposable foil plate.
Place the chips under the cooking surface right on the lava rocks or metal bars.
When the smoke starts in earnest, add the shrimp and turn the heat down to med-low.
Don't overcook the shrimp!
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Old 05-20-2006, 04:02 PM   #3
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You will be much better off grilling shrimp rather than smoking them. Smoking will dry out the finshed product. You could add some smoke during he grilling but shrimp are best cooked quickly and not over cooked.
Jim
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Old 05-21-2006, 07:14 AM   #4
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shrimp

I'll try grilling them with the chips going as well. Thanks for the info.
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Old 05-21-2006, 09:22 AM   #5
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Quote:
Originally Posted by JGDean
I'll try grilling them with the chips going as well. Thanks for the info.
That's what I was trying to describe to you. Grilling them at a lower temp allows the smoke more time to get on the shrimp before the shrimp is done. IF you grill at high temp, the shrimp will be done in a minute.
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Old 05-21-2006, 10:39 AM   #6
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Smoking Shrimp

Quote:
Originally Posted by JGDean
I have 3 lbs of rather large shrimp. I have a natural gas grill and hickory chips . Does anyone have a clue on how to "smoke" shrimp?
There's an illustrated recipe on my website for Smoked Prawns (that's what we call your "shrimp") with a mango salsa, which I wrote for my newspaper column a couple of years back. It's at
http://www.cookingdownunder.com/cour...rfsmprawns.htm
and it's easy enough to make. If you don't have mangos, try another tropical fruit.

Good luck...
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Old 05-24-2006, 09:47 AM   #7
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Tried your recipe. Came out great. I did add a little cayanne pepper to the mango mixture though ; - )
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Old 05-24-2006, 08:27 PM   #8
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Quote:
Originally Posted by JGDean
Tried your recipe. Came out great. I did add a little cayanne pepper to the mango mixture though ; - )
Glad it worked well for you. My husband is with you on the salsa - he always likes a bit more heat than I add. I don't have an asbestos mouth though I like the after-effects of a good jolt of heat once my mouth returns to normal.
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Old 06-08-2006, 09:23 PM   #9
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They'll probably be moister (and tastier) if you add butter.
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Old 08-14-2006, 03:39 PM   #10
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Grilled garlic shrimp skewers recipe below. Simple and straightforward. Good with or without wood smoke.

http://www.kalamazoogourmet.com/reci....php?recipe=41

Cheers,

Russ
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