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Smoked Shrimp


Smoked Shrimp

3 cups apple wood chips (750ml)
2 pounds large shrimp, peeled and de veined (1 kg)
1 tablespoon chopped oregano (15ml)
1 tablespoon chopped basil (15ml)
3 tablespoons olive oil (15ml)
2 teaspoons lemon zest (10ml)
1 teaspoon dry chilies (5ml)
salt and pepper to taste
1/2 cup spicy tomato-based barbecue s 20520b114u auce (see recipe below) (125ml)

Barbecue Sauce:
2 cups chopped fresh tomato (500ml)
½ cup chopped red onion (125ml)
2 teaspoons minced fresh garlic (10ml)
1 tablespoon balsamic vinegar (15ml)
1 tablespoon brown sugar (15ml)
2 tablespoons fresh oregano (30ml)
2 tablespoons apple sauce (30ml)
1 tablespoon olive oil (15ml)
1 teaspoon chili powder (5ml)
1 teaspoon dry mustard (5ml)
Splash of liquid smoke
1 teaspoon Worcestershire sauce (5ml)
Splash of hot sauce
Salt and pepper to taste

Place 2 cups of apple wood chips into a bowl of cold water to soak for 1 hour. Reserve 1 cup of dry wood chips.

Place the peeled and deveined shrimp into a resealable plastic bag. In a small bowl mix together olive oil, herbs, lemon zest and dried chilies. Pour this mixture over the shrimp. Seal the bag and toss gently to coat. Place them into the refrigerator for 30 minutes.

Prepare the sauce while the shrimp marinates. In a sauce pan over medium high heat, sauté onions and garlic with olive oil until they are slightly caramelized. About 4 minutes. Add tomatoes and the rest of the ingredients. Reduce the heat and simmer for 20 minutes. Taste and adjust seasoning. Depending on the sweetness of the tomatoes you may need to add a pinch more brown sugar to balance the acidity.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat.

Remove the shrimp from the refrigerator. Pull the shrimp from the bag, discard of the marinade and place the shrimp on a perforated bbq tray. Pat dry with a clean paper towel.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place the smoke pouch directly over the heat source. Close the lid and wait for smoke. Once bbq is smoking, place the shrimp on the side of the bbq without direct heat. Smoke the shrimp over indirect heat for approximately 20 minutes or until shrimp are firm and opaque. Remove from the grill and plate and serve with barbeque sauce for dipping.

Yield: 2 pounds of smoked shrimp and 2 cups of sauce (500ml)

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