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smoked shrimp served cold?

RRP
RRP Posts: 26,455
edited November -0001 in EggHead Forum
Our local fish monger which is a pretty top notch operation sends a weekly sales flyer via email. Today's just arrived announcing something new for them...smoked shrimp. I have egged shrimp ka-bobs but don't recall using chips. OTOH this is advertised as smoked shrimp which you would eat cold. Anybody ever do this? Any thoughts?
Re-gasketing the USA one yard at a time 
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    I have eaten leftovers that had apple or guave. Just not a lot as the shrimp will absorb the smoke. If the price is right try them. Happy Holidays!
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  • cookn biker
    cookn biker Posts: 13,407
    I use smoke when I cook shrimp. I eat them hot and cold.
    What makes you think you have to eat 'em cold? Maybe I don't understand.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • RRP
    RRP Posts: 26,455
    well, they are being sold "smoked, cooked and cold". I assume trying to reheat them would turn them to rubber like any other over cooked shrimp.
    Re-gasketing the USA one yard at a time 
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  • lowercasebill
    lowercasebill Posts: 5,218
    i get a sampler platter of this companies products when i am in maine,, the smoked shrimp is served cold
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  • thirdeye
    thirdeye Posts: 7,428
    DSC09267a-1.jpg

    Heck yeah! I lightly salt them, add a LOT of chopped garlic, 1 teaspoon of vinegar and bag them for 1 hour. Then flavor smoke 'em whilst grilling them. They have a wonderful flavor when chilled with cocktail sauce. Be sure and keep the shells on.

    DSC09496a.jpg

    DSC09497a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • RRP
    RRP Posts: 26,455
    thanks man...I realized after I threw this post up on the board that I should have been more specific than what I was...kinda like "should I do my own?" or let Santa bring me some cold ones already prepared...
    Re-gasketing the USA one yard at a time 
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Wayne,

    Did you make those shrimp skewers? Looks like they are different lengths to compensate for the curve in the dome. Great idea. Do you have others for sale?
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  • thirdeye
    thirdeye Posts: 7,428
    DSC09498a.jpg

    No, I didn't make them, they were a present from Richard. These are Brazilian style I believe, as they have a wide blade that is U shaped, but the end is flat for getting a good start when poking. Look close in this next picture.

    I have both wooden and metal handles. The holding power is amazing, nothing spins, ever. I found that they are a great fit rim-to-rim in my small Egg, and the height is perfect too.

    DSC09462a.jpg

    DSC09491a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    I saw the flat tips in your first post and thought that was a great idea for supporting them in the egg without propping the egg too open.

    I like the design of those. I will work with Google tomorrow and see what I can find.

    Thanks.
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  • thirdeye
    thirdeye Posts: 7,428
    you might e-mail him (Richard FL) as they may have a more specific name. I believe he special ordered them.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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