GARLICKY SMOKED SHRIMP

GARLICKY SMOKED SHRIMP image

Number Of Ingredients 33

Garlicky Smoked Shrimp
Recipe courtesy Kelsey Nixon
Total Time:
1 hr 35 min
Prep: 15 min \|Inactive Prep: 30 min \|Cook: 50 min
Level:Easy
Yield:4 servings
INGREDIENTS
APPLE CIDER BBQ SAUCE:
1 cup apple cider
1 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon dry mustard
SHRIMP:
2 pounds medium shrimp, tail on, peeled and deveined
1/4 cup olive oil
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
1/4 cup dry sherry
2 teaspoons lemon zest
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1 small shallot, minced
2 tablespoons smoking oak sawdust chips
Kosher salt
Special Equipment: stovetop smoker
DIRECTIONS
For the bbq sauce: Simmer the apple cider in a medium saucepan over medium-high heat until reduced by half, about 10 minutes. Add the ketchup, apple cider vinegar, mustard, sugar, Worcestershire, paprika and dry mustard. Bring to a simmer and cook until thickened, about 30 minutes.
For the shrimp: Place the shrimp in a resealable plastic bag. Combine the oil, parsley, sherry, lemon zest, red pepper flakes, garlic and shallots in a spouted measuring cup. Pour the mixture over the shrimp. Seal the bag, squeezing out as much air as possible. Place in the refrigerator and marinate, 30 minutes to 1 hour.
Sprinkle the oak sawdust chips over the center of the bottom of the smoker and put the rack in place. Remove the shrimp from the wet

Steps:

DIRECTIONS For the bbq sauce: Simmer the apple cider in a medium saucepan over medium-high heat until reduced by half, about 10 minutes. Add the ketchup, apple cider vinegar, mustard, sugar, Worcestershire, paprika and dry mustard. Bring to a simmer and cook until thickened, about 30 minutes. For the shrimp: Place the shrimp in a resealable plastic bag. Combine the oil, parsley, sherry, lemon zest, red pepper flakes, garlic and shallots in a spouted measuring cup. Pour the mixture over the shrimp. Seal the bag, squeezing out as much air as possible. Place in the refrigerator and marinate, 30 minutes to 1 hour. Sprinkle the oak sawdust chips over the center of the bottom of the smoker and put the rack in place. Remove the shrimp from the wet mixture, do not dry, and place on the rack. Close the lid of the smoker and turn the heat to medium. Smoke the shrimp until fully cooked and pink in color, 10 to 12 minutes. Sprinkle the shrimp with salt and serve with the BBQ sauce for dipping.