Smoked Shrimp

SharkByte

Hey Everyone... has anyone smoke whole in shell shrimp? I'm trying to get an idea of smoking time in my large egg.

thx!

Billy Grill Eggster

Shrimp cook in just a few minutes, longer cooking (smoking) will make them inedible.

Grill time for shrimp is 2-3 minutes per side.

Smoking a pork butt for 22 hours turns tough meat into pulled pork.

Misippi Egger

Agree with what Billy said.
Also, if they are 'shell-on', it would be harder to get any flavor into the shrimp.

I guess one could 'cold smoke' shrimp, refrigerate for a day or so, then quick grill them. That might increase the smoky flavor.

Richard Fl

Did these awhile back. In the future will brine 1 1/2-2 hours and cook 225 indirect for 30-45 minutes. Taste to see when done. Eat them the same day as some of mine were refrigerated for a few days and the shell was hard to get off.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1022753&catid=1

Austin Egger

I actually saw on a tv show yesterday some shrimp that were smoked in a huge pit in some other country. I'm not sure how long and the process but they were definitely done in a smoker and then cooled before eaten. Apparently the flavor was great, but they are very easy to mess up. Good luck and let us know the results.

The Naked Whiz

You might want to try to plank them. I did these last night:



These were 4/8 shrimp, 6 minutes per side at 450° on an alder plank on a raised grid. Very nice. The plank was smoking giving the shrimp some nice mild smoke flavor.

Desert Oasis Woman

Drooling
Want those!!

Photo Egg

They look way better than the batch we tried to cook in Plano...
Note to self: Don't try new cooks when you are cooking at a "BAR". :woohoo:

SharkByte

Thanks all for the replys... I'm going to test some shrimp out soon and I'll let everyone know how they came out.

achtungpv

Got a smoked shrimp recipe from another forum a few months ago...it's from one of the owners of the Taco Sisters restaurant in Lafayette, LA. She said they smoke 50 lbs of shrimp each day...Smoke for about 20 minutes...

Ingredients
shrimp, size 26/30 or larger
olive oil
chili powder
paprika
ground bay
ground thyme
Tony Chacere's cajun seasoning
garlic powder
onion powder

nuynai

Just my 2 cents. The smoky flavor adheres to the exterior of the item being smoked. I'd remove the shells and also, smoke won't really adhere if the item is wet. Needs to be dry.
Good luck.

Egg Juju

you might give this a look...

http://allaboutalton.blogspot.com/2009/06/smoke-shrimp-like-alton-brown.html

Desert Oasis Woman

Damn straight :pinch:
One of my first thoughts, too

SharkByte

Here are the smoked shrimp I did today. They came out spectacular.

Griffin

Those look great Sharkbyte. How long and what temp did you end doing?