smoked shrimp
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- None
- Yield
- 4 As hors d'
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Sugar |
| 2 teaspoons | Carraway seeds |
| 1 teaspoon | Salt |
| ¾ pounds | Large shrimp, shelled and deveined |
| Light Tea Smoking Mixture (see recipe) with: | |
| 5 | Dried red chiles (de Arbols), optional |
Here is a technique described in the latest 'Food & Wine". (3/97) Combine sugar, salt and carraway seed in 1 cup of water. Stir to dissolve.
Add shrimp. Cover and refrigerate 30 minutes. Smoke 7-8 minutes. Serve with a remoulade sauce or sweet and hot mustard.
Posted to bbq-digest Digest V97 #005 by "Kit Anderson" <kit@...> on Feb 15, 1997.
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