Smoked Shrimp
These smoked shrimp are so juicy and tender that you may not cook them any other way. This is a pretty straightforward method; you just need to let the brine and the smoker work their magic.
Servings: 4 People
Equipment
- wood chips or pellets
Ingredients
For the Shrimp
- 3 pounds large raw shrimp peeled and deveined
For the Brine
- 2 quarts water
- 1/4 cup sugar
- 1/4 cup kosher salt
- 5 garlic cloves, peeled
- 1 small onion, sliced
- 1 lemon, quartered
- 1/2 cup fresh parsley
- 1/2 bunch fresh thyme
- 1 teaspoon whole black pepper (peppercorns)
- 1 bay leaf
Instructions
Make the Brine
- Place all of the ingredients for the brine in a large pot. Bring to a boil. Remove the pot from the heat. Pour the mixture into a large heatproof bowl and let it cool slightly. Place the bowl in the refrigerator and chill thoroughly. Stirring intermittently will speed this up.
Brine the Shrimp
- Place the shrimp in the chilled brine. Place a plate in the large bowl to keep the shrimp submerged. Brine for 1 hour.
Preheat Smoker
- While the shrimp are in the brine, preheat your smoker to 150 degrees F. If you can't go that low, aim below 180 degrees F.
Dry and Smoke
- Remove the shrimp from the brine. Rinse the shrimp with cold water. Dry the shrimp off with a paper towel.
- If using a dry rub, lightly dust the shrimp. Remember that the brine contains salt, so too much seasoning will make the shrimp salty.
- Place the shrimp on the smoker rack and smoke between 1 and 1 1/2 hours. Or until they reach a rich golden color and are slightly firm to the touch.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!