Recipe by ellie_
I came across this recipe for summer-time barbecues while looking for interesting ideas for using a smoker/barbecue and will be making this soon. Recipe source: Bon Appetit (November 1985)
Top Review by wifeys
Yum! The sauce overwhelmes the delicate hicory smoked shrimp in this case, since I used less expensive medium size, but the recipe was great, and I love it. I think it would be a fabulous additon to salmon or whitefish.
- 1⁄2 lb tomatillo, husked
- 2 poblano chiles, roasted and peeled
- 1⁄2 cup whipping cream
- 1 shallot, minced
- 1⁄4 cup butter, cut into pieces
For the grill
- mesquite charcoal
- hickory wood chunks, soaked and drained
- 24 unshelled jumbo shrimp
Directions See How It's Made
- Using a blender puree tomatillos and chilies. Transfer pureed mixture to a skillet and add cream and shallot, cooking over medium high heat, stirring until thickened (4-5 minutes). Strain sauce. Over low heat whisk in butter 1 tablespoon at a time and season with salt. Keep warm.
- In a barbecue, heat the mesquite charcoal and hickory chunks until coals are white. Add more hickory chunks. As soon as smoke rises, push coals and chunks to one side of barbecue. Oil grill well.
- Arrange shrimp on side of grill not over heat source. Cover and smoke for 6-8 minutes or until shrimp is opaque.
- Serve shrimp with sauce.