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Friday, April 10, 2015

Cajun-spiced Smoked Shrimp With Rémoulade

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

  • Servings: 8
  • 1 1/2 cups hickory chips
  • 1 1/2 teaspoons sweet paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 lbs large shrimp, peeled and deveined
  • 1/2 cup reduced-fat mayonnaise
  • 3 tablespoons finely chopped green onions
  • 2 tablespoons finely chopped celery
  • 2 tablespoons ketchup
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon capers, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon creole mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon worcestershire sauce
  • 1 garlic clove, minced
  • 2 hard-cooked large eggs
  • cooking spray

Recipe

  • 1 soak wood chips in water 1 hour; drain.
  • 2 to prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). combine olive oil and shrimp in a bowl, and toss to coat. sprinkle shrimp with rub, and toss to coat. cover and refrigerate 30 minutes.
  • 3 to prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. remove yolks from eggs; discard yolks or reserve for another use. finely chop egg whites, and stir into mayonnaise mixture. cover; chill.
  • 4 remove grill rack, and set aside. prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. place pan on heat element on heated side of grill; add wood chips to pan. let wood chips stand for 15 minutes or until smoking; reduce heat to medium. coat grill rack with cooking spray; place on grill. place shrimp in a grilling skillet; place skillet on grill rack over unheated side. cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. serve with rémoulade.

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