Yield: 4 As hors d'
Measure | Ingredient |
---|---|
2 teaspoons | Sugar |
2 teaspoons | Carraway seeds |
1 teaspoon | Salt |
¾ pounds | Large shrimp, shelled and deveined |
\N \N | Light Tea Smoking Mixture (see recipe) with: |
5 \N | 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.