Smoked Shrimp Help
Need your help and/or suggestions in coming up with an awesome basting liquid to mop onto shrimp during the smoking process. We're doing a dry run on some shrimp next week to decide if were wanting to sell shrimp on a stick at contests :-D Thanks for your help!
I have not done shrimp on the cooker yet but I would guess a butter type marinade with some kinda jerk or cajun seasoning. I do know they don't take too long to cook.
I have done variants of a Margarita mop rub, and have had great results. I cook them relatively hot, and quick. Here is one I like alot, but I am in a hotel for work and dont have measurements, and I might not have the best recolection right now. ;)
Tequila (not much, maybe 1 shot)
Cayenne (to taste, for heat)
Sweet&Sour (I have used Cointreau)
Oregano (more for visual appeal on the shrimp)
Base (beer, water, apple juice)
It's been awhile since I did shrimp on skewers in the smoker, but I used some Trader Joes basting sauces on them that were pretty good, Roasted Chipotle, and a Lemon Dill sauce. The Tony Chacere's sound good Too!
For resale, I 'dcook them relatively plain and serve some different dipping sauses on the side. You've gotton some good suggestions. Here's one more:
* Exported from MasterCook II *
Asian Black Bean Sauce
Recipe By : Sun-Sentinel (4-11-96)
Serving Size : 1 Preparation Time :0:00
Categories : Asian Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp peanut oil
2 tbsp fermented black beans -- rinsed and drained
1 tbsp garlic -- minced
1/2 c chicken broth
1 tbsp soy sauce
2 tbsp rice wine
1 tsp sugar
1 1/2 tsp cornstarch
Heat a wok or heavy skillet over medium-high heat. Add the oil, the black
beans and garlic. Stir-fry about 12 seconds. Add the rest of the ingredients
and stir-fry about 1 minute or until sauce thickens.
Makes about 3/4 cup sauce.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with poultry, fish or veggies.
NOTES : Black beans and rice wine and readily available in Asian markets and
You may substitute dry white vermouth for the rice wine.
Thanks for the help! I have some Tony Chacere's here at the house, I love that stuff! I'll give it a shot and post some pics when we do them.
I would think something simple like butter, garlic, and cayne would be best... Let the flavor of the shrimp come out....
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