SMOKED BUTTERY SHRIMP #DINNER #EASYRECIPES
This smoked shrimp formula is one I have been aching to post as far back as I originally made it. I normally prefer to give the formula a shot a couple of times to ensure I have the most ideal taste. I cherish this smoked shrimp formula such a great amount, just as the people I made it for did as well, that I chose to share it now. Pair this with my smoked prime rib formula for an epic blowout!
I purchased these huge shrimp at Costco from their Seafood Road Show they were doing. They came deveined (just as without the heads), so all I needed to do was evacuate the shells. When expelling the shells, I try to leave the tip by the tail on. It makes them simpler for me to hold while eating and I think gives a superior tasteful.
Since I had never prepared shrimp, I called a companion of mine who is knowledgeable about this to ensure that dim stuff that was on the shrimp should be there (the pic underneath will enable you to hear what I'm saying).
Ingredients:
- 15 large shrimp
- 1/2 Cup (aka- 1 stick) butter
- 1 clove garlic, minced
- 2 sticks Rosemary
- 1 Tablespoon seasoning of your choice
- 1/4 lemon, squeezed
Instructions:
- Rinse shrimp, devein, de-shell as needed
- Apply seasoning
- In a bowl, melt one stick of butter. Once melted, add minced garlic
- Grab an 8x8 foil pan, place shrimp in three rows (see pic above)
- Pour butter and garlic mix onto shrimp. Squeeze 1/4 of a lemon into pan and place the two sticks of rosemary inbetween the three rows of shrimp (again, see pic above)
- Get smoker up to 275F with pecan wood. Once ready, place pan in grill over indirect heat for 20-25 minutes. Shrimp will turn an orangish color when finished.
Notes:
- The prime internal temp for shrimp to be done is 120 degrees fahrenheit. It will have a firm bite and will be orange. Going too much over that temp can turn them rubbery to the bite.
For more detail :http://bit.ly/2KxFDaK
