Smoked Shrimp 1st try
May 21, 2011 Leave a comment
We’re going to try some smoked shrimp tonight, found this on Chowhound
I smoke them almost daily at my restaurant Taco Sisters in Lafayette, La. I use 26/30 P&D Gulf Shrimp. I make sure all the veins are out, and dry them very well. Then I add olive oil and spices: chili powder, paprika, ground bay, ground thyme, tony chacere’s cajun seasoning, garlic and onion powder. I make a paste with that and mix it in well with the shrimp. Then I smoke in an electric smoker on a perforated pan with wood dust at the bottom of the smoker for about 20 minutes at 250 degrees for 5 lbs. They tasted like bacon wrapped shrimp without the bacon!