Smoked shrimp

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.

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