Smoked Shrimp
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Shrimp seasoned with paprika, garlic and cayenne and cooked in a barbecue smoker over indirect woodsmoke. The equipment named, pellet smokers, electric smokers, hickory, apple and mesquite chips, places this in American barbecue rather than any African tradition. That distinction is worth making because smoked seafood is genuinely important in African cooking, and this is not it. Smoked fish and dried prawn across West Africa are preserved over long, hard smoking that dries them out completely so they keep for months without refrigeration, and they are then used as a seasoning ingredient rather than eaten on their own. Smoked mackerel, stockfish, crayfish and dried prawn all work that way. What this recipe does is different: a short hot smoke of twenty to thirty minutes that cooks the shrimp while flavouring it, to be eaten immediately. The source is clear about the distinction between hot smoking, which cooks, and cold smoking at a much lower temperature, which preserves without cooking. This is the former. It sits in Worldwide Recipes under American, with its URL unchanged.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
In a large bowl, mix the shrimp with the olive oil, minced garlic, paprika, cayenne, black pepper and salt.
- 2
Toss to coat them thoroughly with the seasoning.
- 3
Prepare the smoker for indirect smoking at about 105°C, filling the water pan if it has one.
- 4
Drain the soaked wood chips and add them to the smoker's chip box.
- 5
Place the seasoned shrimp on a grilling tray or wire rack.
- 6
Once the smoker is at temperature and producing smoke, put the tray on the grill grates.
- 7
Close the lid and smoke for about 30 minutes, until the shrimp are pink and opaque.
- 8
Remove and serve immediately with lemon slices.
Notes de l’Africook
Notes personnelles de Deborah Olayiwola- Soak the wood chips at least 30 minutes. Dry chips flare and burn rather than smouldering, which gives acrid smoke instead of clean.
- Shrimp are done the moment they turn pink and opaque. Left in longer they toughen, and thirty minutes is the maximum rather than a target.
- Fresh shrimp gives a better texture than frozen, though frozen works. Thaw and dry them thoroughly first.
- Large shrimp are much easier to handle on a rack and hold their texture better through smoking.
- This is hot smoking, which cooks the shrimp. Cold smoking below about 32°C flavours without cooking and is a preserving method, not this.
- Serve immediately. Smoked shrimp loses its aroma quickly as it cools.
Questions fréquentes
What is the difference between hot and cold smoking?
Temperature and purpose. Hot smoking runs at around 80 to 105°C and cooks the food while flavouring it, taking twenty minutes or so for shrimp. Cold smoking stays below about 32°C, which is not enough to cook, and is used to preserve and flavour. This recipe is hot smoking.
Is this how smoked seafood is used in African cooking?
No. Smoked fish and dried prawn across West Africa are smoked hard and long until completely dry, so they keep for months without refrigeration, and they are then used as a seasoning ingredient in soups and stews rather than eaten alone. This is a short hot smoke producing a dish to eat straight away.
Fresh or frozen shrimp?
Fresh is preferred and gives better texture and flavour, as the source notes, but frozen works perfectly well. Thaw it completely and pat it very dry first, since surface water steams in the smoker and prevents the smoke adhering properly.
What wood should I use?
Hickory, apple or mesquite are the ones named. Apple is the mildest and suits shrimp well; mesquite is the strongest and can easily overwhelm something as delicate as shellfish. Whichever you use, soak the chips for at least half an hour so they smoulder rather than burn.
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