This was an instant list item. So good!!! We first made the shrimp for a brunch breakfast of shrimp and cheese grits, but they are wonderful any way you want to eat them.
Smoked Shrimp
Inspired here
- 1 pkg large frozen shrimp (26-29 count), thawed
- Olive oil
- Seasonings of your choice (I used 1/8 c Tony Chachere creole seasoning)
- 2 T butter
- Fast-smoking wood, like Peach
- Water
Put shrimp in large ziploc bag and pour enough oil to fully coat on all sides. Once the shrimp are coated with oil, pour in seasonings. Zip up bag and shake and roll to completely coat shrimp with the oil/rub mixture. Place in the fridge for 2 hours. Cut butter into small pieces and distribute throughout a 9 x 13 disposable pan. Add shrimp, making sure they don’t touch or barely overlap on the tails. Preheat smoker to 225F. Add wood and water, then shrimp. Cook for 30 minutes or until shrimp is pink and cooked through.
