Prep 20 mins
Cook 20 mins
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)
- 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
- 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.
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.
I roasted the peppers stove top right on the flame and placed in a paper bag to steam. Then peeled them. This was different. Tomatillos with butter and cream! I`m just not used to. But it was good kinda mild. So I added some cilantro! And a squeeze of lime. Loved the smoked shrimp!That was easy and a slight smokieness.