CAJUN-SPICED SMOKED SHRIMP WITH REMOULADE

Cajun-Spiced Smoked Shrimp With Remoulade image

Provided by Lynette !

Categories Seafood

Time 1h15m

Number Of Ingredients 27

1 1/2 c hickory chips
SHRIMP
1 1/2 tsp sweet paprika
1/2 tsp kosher salt
1/2 tsp white pepper
1/2 tsp ground sage
1/2 tsp black pepper, freshly ground
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp ground red pepper
2 Tbsp extra-virgin olive oil
1 1/2 lb large shrimp, peeled and deveined
REMOULADE SAUCE
1/2 c mayonnaise
3 Tbsp green onions, finely chopped
2 Tbsp celery, finely chopped
2 Tbsp ketchup
1 Tbsp fresh parsley, finely chopped
1 Tbsp capers, chopped
1 Tbsp fresh lemon juice
1 Tbsp creole mustard
1 tsp prepared horseradish
1 tsp worcestershire sauce
1 clove garlic, minced
2 hard boiled eggs

Steps:

1. Soak wood chips in water 1 hour; drain.
2. To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
3. To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
4. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on hot coals on the hot side of grill; add soaked wood chips to pan. Let wood chips stand for 15 minutes or until smoking.
5. Place grill rack on grill. Place shrimp in a grilling skillet (or use skewers); place skillet on grill rack over unheated side.
6. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.