I tried the Hickory Smoked Shrimp recipe from the Big Book of BBQ by Southern Living.
3 pounds unpeeled, large fresh shrimp
3 lemons, sliced (layer with shrimp)
1/2 to 2/3 cup hickory-flavored barbecue sauce
1/2 cup dry shrimp-and-crab boil seasoning
1 teaspoon pepper
1 teaspoon hot sauce
3/4 cup butter or margarine, cut up
3/4 cup dry white wine
I didn't have a fresh lemon on hand so I used lemon juice..
Layered the shrimp in my skillet, sprinkled with lemon juice, brushed the shrimp with hickory Q sauce, sprinkled with dry crab boil seasoning, black pepper and hot sauce. Then dotted with butter.
Added 3/4 cup of wine to the skillet and placed in the Memphis Pro using Hickory pellets.
Smoked at 225 degrees for about 45 minutes...stirring every 15 minutes or so.
Into the Memphis Pro with hickory..
The Hickory Smoked Shrimp with a cold beer and plenty of napkins..
They were tasty, I could definately taste the Q sauce in the mix.. At first I couldn't taste much smoke but came back later for another shrimp and the smoke flavor was there..
3 pounds unpeeled, large fresh shrimp
3 lemons, sliced (layer with shrimp)
1/2 to 2/3 cup hickory-flavored barbecue sauce
1/2 cup dry shrimp-and-crab boil seasoning
1 teaspoon pepper
1 teaspoon hot sauce
3/4 cup butter or margarine, cut up
3/4 cup dry white wine
I didn't have a fresh lemon on hand so I used lemon juice..
Layered the shrimp in my skillet, sprinkled with lemon juice, brushed the shrimp with hickory Q sauce, sprinkled with dry crab boil seasoning, black pepper and hot sauce. Then dotted with butter.
Added 3/4 cup of wine to the skillet and placed in the Memphis Pro using Hickory pellets.
Smoked at 225 degrees for about 45 minutes...stirring every 15 minutes or so.
Into the Memphis Pro with hickory..
The Hickory Smoked Shrimp with a cold beer and plenty of napkins..
They were tasty, I could definately taste the Q sauce in the mix.. At first I couldn't taste much smoke but came back later for another shrimp and the smoke flavor was there..