Smoked Parmesan Shrimp and Catfish

cowgirl · Jun 26, 2008

I smoked up some shrimp and catfish yesterday on my horizontal. I had been wanting to try these recipes for some time, they are from DINGLE and Seboke on the SMF.

First I sprinkled the shrimp with some of my homemade cold smoked seasoned salt and brined the catfish filets.

I dried and seasoned the catfish with more of my seasonings..

Onto the smoker with a bit of hickory...

I removed the shrimp after 30 minutes, added marinara sauce, parmesan, moz and provalone cheese...

Back into the smoker until melted and bubbly...

I deep fried some of my twangy green tomato dill pickles...
Used a tempora batter and panko for extra crunch...

The finished smoked catfish and parmesan shrimp...

Fatback Joe · Jun 26, 2008

he he he.......dingle shrimp. :wink::wink:

Looks outstanding.

pat · Jun 26, 2008

Wow! That is some great lookin eats!! It all looks mighty tasty. Tell me more about the green tomato dill pickles please?

keend · Jun 26, 2008

I could live with that seafood diet!

Nice job.

cowgirl · Jun 26, 2008

Thanks folks!

Joe...ya owe me!!

I make green tomato dill pickles in the fall. I like to deep fry them, adds a new dimension to the flavor. :biggrin:

Fastball · Jun 26, 2008

Woo doggies! That looks great. My wife is uuppsett! she just recently became allergic to shrimp (a couple of years ago), and told me not to show her that pic of your shrimp dish again.....it was too painful for her. hahaha

cowgirl · Jun 26, 2008

Fastball said:
Woo doggies! That looks great. My wife is uuppsett! she just recently became allergic to shrimp (a couple of years ago), and told me not to show her that pic of your shrimp dish again.....it was too painful for her. hahaha

Dang Fastball, being allergic to shrimp would be awful!! Tell her I'm sorry, wish they had a cure for it.:wink:

HB-BBQ · Jun 26, 2008

Nice looking grub you made there. How long did you smoke the catfish for?

Fastball · Jun 26, 2008

cowgirl said:
Dang Fastball, being allergic to shrimp would be awful!! Tell her I'm sorry, wish they had a cure for it.:wink:

She does too. She still loves shrimp and misses it terribly. And I'm always real good about eating it in front of her (I do it every chance I get:lol::lol

.

cowgirl · Jun 26, 2008

HB-BBQ said:
Nice looking grub you made there. How long did you smoke the catfish for?

Thank you!
I smoked for about 2 1/2 hours at a temp of 225. The shrimp are fast...30 minutes without the sauce, then just long enough to heat the sauce and melt the cheeses.

cowgirl · Jun 26, 2008

Fastball said:
She does too. She still loves shrimp and misses it terribly. And I'm always real good about eating it in front of her (I do it every chance I get:lol::lol.

LOL...Fastball, you're cruel...:biggrin:

OSD · Jun 26, 2008

Excellent lookin' meal!! love the green tomato dill pickles.

Smokin Gator · Jun 26, 2008

Dang girl... that is some fine lookin' seafood for being in the middle of the country!!!

cowgirl · Jun 26, 2008

Thanks OSD...they're nice and "twangy"...lol

Grumpy's Q · Jun 26, 2008

That looks great. I have some yellow fin tuna I've been wanting to smoke. What do you use in the brine?

cowgirl · Jun 26, 2008

Smokin Gator said:
Dang girl... that is some fine lookin' seafood for being in the middle of the country!!!

LOL..Thanks Brent....I have to catch them myself too...

cowgirl · Jun 26, 2008

Grumpy's Q said:
That looks great. I have some yellow fin tuna I've been wanting to smoke. What do you use in the brine?

I use a brine given to me by a fellow smoker named Seboke from the SMF.

1 gal Water
1 cup Kosher Salt
1 cup Brown Sugar
8 crushed cloves Garlic
1 small onion, rough chopped
1/4 bell pepper, rough chopped
1 tablespoon Jalapeno hot sauce
1/4 cup teryaki sauce
1 teaspoon bay leaf flakes

The only change I made was to decrease the salt amount to 1/4 cup.
The fish brine for 4 hours...

Smokin Gator · Jun 26, 2008

cowgirl said:
LOL..Thanks Brent....I have to catch them myself too...

I'm in lust:icon_wink

HB-BBQ · Jun 26, 2008

cowgirl said:
Thank you!
I smoked for about 2 1/2 hours at a temp of 225. The shrimp are fast...30 minutes without the sauce, then just long enough to heat the sauce and melt the cheeses.

Thank you, I am going to have to try some myself. I love em pan fried but didnt know how to do them on the smoker.

cowgirl · Jun 26, 2008

Smokin Gator said:
I'm in lust:icon_wink

They were so much fun to catch....:biggrin:

Smoked Parmesan Shrimp and Catfish

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