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Smoked shrimp involves slowly cooking through the indirect heat of woodsmoke, using a BBQ smoker like a pellet smoker or an electric smoker. Smoking seafood is a cooking technique that is simple and easy. One of the easiest foods to prepare in a smoker is shrimp, which can be cooked to perfection in as little as 20 minutes. Smoked shrimp is a versatile dish served over pasta, in a taco, or off the skewer.
Smoking Techniques
- Hot smoking: Cooking shrimp over a heat source and smoke can be done in a smoker or grill. The temperature is usually between 180-220°F, and the cooking time is around 20 minutes or less.
- Cold smoking: Smoking shrimp below 90°F, which is not enough to cook the shrimp. This technique is usually used for preserving the shrimp rather than cooking it.
Selection of Smoked Shrimp
Fresh vs. Frozen: Both fresh and frozen shrimp can be used for smoking. However, fresh shrimp is preferred as it has a better texture and flavor.
Size and Type of Shrimp: Large shrimp is preferred for smoking as it is easier to handle and has a better texture. Any type of shrimp can be used for smoking, but the most common types are tiger and Gulf shrimp.
Brining and Seasoning
Brine Recipes: Brining is an important step in smoking shrimp as it helps to keep the shrimp moist and adds flavor. A simple brine recipe for shrimp includes water, salt, sugar, and spices. The shrimp should be soaked in the brine for at least 30 minutes before smoking.
Seasoning Options: Shrimp can be seasoned with various spices and herbs, including garlic, paprika, cayenne pepper, and lemon juice. The seasoning should be added to the shrimp after brining and before smoking.
How Long Does It Take to Smoke Shrimp?
The amount of time required to smoke shrimp varies depending on the size of the shrimp, the desired level of smokiness, and the type of smoking equipment used. Generally, smoking shrimp can take anywhere from 20 to 30 minutes.
Shrimp are relatively small and delicate, so they don’t require as much time to smoke compared to larger cuts of meat. The key is to cook the shrimp slowly at low temperatures to avoid overcooking and to allow the smoky flavors to infuse.
Should I Brine Shrimp Before Smoking?
Yes, it is recommended to brine shrimp before smoking as it helps to keep the shrimp moist and adds flavor to the dish. A simple brine recipe for shrimp includes water, salt, sugar, and spices. The shrimp should be soaked in the brine for at least 30 minutes before smoking. The seasoning should be added to the shrimp after brining and before smoking.
Storage and Preservation
Cool down the shrimp: Before storing the smoked shrimp, allow them to cool to room temperature. This prevents condensation and moisture from forming in the storage container.
Store in airtight containers: Put the smoked shrimp in an airtight container or resealable plastic bag to keep them fresh. Make sure no air can enter or escape the container, as air can cause the shrimp to dry out and deteriorate faster.
Refrigeration: If you plan to consume the smoked shrimp within a few days, store them in the refrigerator. They should be stored at a temperature below 40°F (4°C). Smoked shrimp can stay fresh in the refrigerator for 3-4 days.
Reheating: Smoked shrimp are often consumed cold or at room temperature, especially in dishes like salads or appetizers. However, you can gently reheat them if you prefer to serve them warm. Place the thawed shrimp in a skillet with a little butter or oil over low heat. Warm them until heated; be careful not to overcook them, as this can make them dry and tough.
Smoked Shrimp
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 lemon, sliced for garnish
Instructions
- In a large bowl, mix shrimp with olive oil, minced garlic, paprika, cayenne pepper, black pepper, and salt.
- Toss the shrimp to coat them thoroughly with the seasoning mixture.
- Prepare your smoker for indirect grilling or smoking, aiming for a temperature of about 225°F (107°C), and fill the water pan if available.
- Drain soaked wood chips and add them to the smoker's wood chip box.
- Place the seasoned shrimp on a grilling tray or wire rack.
- When the smoker reaches the desired temperature and starts producing smoke, put the tray with the shrimp on the grill grates.
- Close the smoker lid and smoke the shrimp for about 30 minutes or until they become pink and opaque, adjusting the time as needed.
- Remove the smoked shrimp from the smoker and serve them immediately with lemon slices or use them in various dishes like salads, pasta, or shrimp cocktails.
