Eastern Shore Peel 'n' East Smoked Shrimp
- Ready In:
- 8hrs 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon mustard seeds
- 2 teaspoons celery seeds
- 2 bay leaves, crumbled
- 1 teaspoon sweet paprika
- 1 teaspoon black peppercorns
- 12 cloves
- 1⁄4 - 1⁄2 teaspoon cayenne pepper
- 1 lb large shrimp, in the shell
- 2 tablespoons corn cobs or 2 tablespoons alder wood chips
directions
- Spoon all the spices into a large resealable plastic bag. Cover the bag with a kitchen.
- towel (so the spices don't tear the bag) and roll over the towel with a rolling pin, crushing.
- the seasonings lightly. Pat the shrimp dry, add them to the bag, and shake them around to
- coat them with the spices. Refrigerate 4 to 8 hours before smoking.
- Set up the smoker using the wood chips and smoke the shrimp until opaque at the center, about 20 minutes after closing the smoker lid, until they are cooked throughly and firm,.
- not springy, to the touch. Serve hot, warm or chilled.
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RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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