Yield: 4 As hors d'
|2 teaspoons||Carraway seeds|
|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.