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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-26-2008, 01:22 PM   #1
cowgirl
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Default Smoked Parmesan Shrimp and Catfish

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...

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Unread 06-26-2008, 01:24 PM   #2
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he he he.......dingle shrimp.


Looks outstanding.
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Unread 06-26-2008, 01:25 PM   #3
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Wow! That is some great lookin eats!! It all looks mighty tasty. Tell me more about the green tomato dill pickles please?
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Unread 06-26-2008, 01:27 PM   #4
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I could live with that seafood diet!

Nice job.
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Unread 06-26-2008, 01:34 PM   #5
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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.

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Unread 06-26-2008, 01:41 PM   #6
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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
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Unread 06-26-2008, 01:46 PM   #7
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Quote:
Originally Posted by Fastball View Post
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.
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Unread 06-26-2008, 01:47 PM   #8
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Nice looking grub you made there. How long did you smoke the catfish for?
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Unread 06-26-2008, 01:55 PM   #9
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Quote:
Originally Posted by cowgirl View Post
Dang Fastball, being allergic to shrimp would be awful!! Tell her I'm sorry, wish they had a cure for it.
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).
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Unread 06-26-2008, 01:58 PM   #10
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Quote:
Originally Posted by HB-BBQ View Post
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.
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Unread 06-26-2008, 01:59 PM   #11
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Quote:
Originally Posted by Fastball View Post
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...Fastball, you're cruel...
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Unread 06-26-2008, 02:02 PM   #12
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Excellent lookin' meal!! love the green tomato dill pickles.
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Unread 06-26-2008, 02:04 PM   #13
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Dang girl... that is some fine lookin' seafood for being in the middle of the country!!!
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Unread 06-26-2008, 02:04 PM   #14
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Thanks OSD...they're nice and "twangy"...lol
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Unread 06-26-2008, 02:05 PM   #15
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That looks great. I have some yellow fin tuna I've been wanting to smoke. What do you use in the brine?
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