Pan Seared Cold-Smoked Shrimp
First off, soak a handful of apple wood chips.
3 Pounds large Shrimp, peeled and deveined
3 Tablespoons Olive Oil
4 Cloves Garlic, minced
½ Teaspoon Salt
Pinch Crushed Red Pepper
Dash of Black Pepper
Combine the above green ingredients and toss together with the shrimp. –Set aside for 30 minutes.
Meanwhile, set up your smoker to cold smoke.
Make a pan of ice water and place directly beneath where the shrimp will smoke.
Place 8 Charcoal Briquettes in a charcoal chimney and burn until light gray in color.
Place your marinated shrimp on a pizza pan with holes in it, or directly on the grill one rack above the ice water so that the ice water keeps the shrimp cool.
Place the briquettes on your smoker tray and put the handful of wet chips on the briquettes, then close the smoker and smoke for 20 minutes, being careful that the smoker stays cool as not to cook the shrimp.
|A little Smoke action.|
Preheat a cast iron pan to medium/high. Add enough olive oil to coat the bottom of the pan 1/8 of an inch. Place the shrimp (in batches) in the pan, remembering the order you placed them in and cook for 1 minute on each side. It should sizzle a lot and get crispy. Be careful not to crowd the shrimp or it will steam instead of getting crispy.
I have served this shrimp with risotto, on salads, and in tacos.
I haven’t tried this recipe over an open campfire instead of the smoker, but am excited to try it. Instead of cold smoking the shrimp, I thought, after marinating them, I would place them in a grill basket like this one,
and putting over hot oak coals and maybe serving with baked potatoes, wrapped in foil over the coals then making a nice crispy salad. If I do this, I’ll link the blog to this post.