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....
|All times are GMT -5. The time now is 03:43 AM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2013, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.