Best Hickory Smoked Shrimp Confederate House Recipes

HICKORY SMOKED SHRIMP (CONFEDERATE HOUSE)

Hickory Smoked Shrimp (Confederate House) image

The Confederate House is an old established restaurant in Houston. The combination of the butter, Worcestershire and lemon juice give the shrimp sauce its hickory-smoked flavor. Use 26-30 count size shrimp.

Provided by Bren in LR

Categories < 30 Mins

Time 18m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

4 tablespoons butter, melted
3 tablespoons Worcestershire sauce
1 lemon, juice of
42 shrimp, peeled and deveined with tails left on
parsley sprigs and lemon wedge (to garnish)

Steps:

Mix melted butter, Worcestershire sauce and lemon juice.
Dab sauce on shrimp and arrange on broiler pan.
Broil 6 to 8 minutes, just until done.
Serve 7 on each plate garnished with a sprig of parsley and a lemon wedge.

Nutrition Facts : Calories 106.1, Fat 8.1, SaturatedFat 4.9, Cholesterol 73.3, Sodium 388.7, Carbohydrate 2.6, Sugar 1.1, Protein 5.8

GARLIC BUTTER SMOKED SHRIMP

Garlic Butter Smoked Shrimp image

One of the quickest meals you can make in your smoker is shrimp, done in just 30 minutes. These shrimp are lightly seasoned to let the smoke flavor shine, but add more seasoning if desired. Because of the short smoke time, feel free to use a stronger-flavored wood such as hickory or mesquite. Serve with cheesy grits, rice, atop a salad, or as an appetizer with a remoulade sauce.

Provided by France C

Categories Seafood Shellfish Shrimp

Time 1h40m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound large shrimp, peeled and deveined
1 teaspoon Cajun seasoning
1 teaspoon olive oil
½ cup butter
1 clove garlic, minced
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
3 thin strips lemon peel
5 sprigs fresh thyme

Steps:

Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil. Toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours.
Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper.
Arrange shrimp in even rows in a 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp.
Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. The internal temperature should be 120 degrees F (49 degrees C), about 30 minutes. Do not overcook as the shrimp will become rubbery. Serve immediately.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 1.1 g, Cholesterol 233.6 mg, Fat 25.2 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 15 g, Sodium 480.6 mg, Sugar 0.1 g

ELECTRIC SMOKER SMOKED SHRIMP

Electric Smoker Smoked Shrimp image

Shrimp take on a smoky flavor nicely in the short time it takes to cook them, so I like to keep the seasoning simple so that the smoky flavor is the star. I use hickory chips but feel free to use wood of choice.

Provided by Soup Loving Nicole

Categories Seafood Shellfish Shrimp

Time 55m

Yield 2

Number Of Ingredients 4

Ingredients

12 ounces large shrimp, peeled and deveined
1 teaspoon olive oil
¼ teaspoon ground paprika
¼ teaspoon parsley flakes

Steps:

Preheat an electric smoker to 250 degrees F (120 degrees C).
Place shrimp in a bowl. Add oil, paprika, and parsley and stir gently to coat. Transfer to a 6x8-inch baking sheet.
Smoke shrimp in the preheated smoker until they are bright pink on the outside and the meat is opaque, about 45 minutes.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 0.2 g, Cholesterol 255.4 mg, Fat 3.8 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 0.7 g, Sodium 294.3 mg