Recipe courtesy of Kelsey Nixon
Episode: BBQ
Print
Garlicky Smoked Shrimp
Total:
1 hr 35 min
Prep:
15 min
Inactive:
30 min
Cook:
50 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 35 min
Prep:
15 min
Inactive:
30 min
Cook:
50 min
Yield:
4 servings
Level:
Easy

Ingredients

Apple Cider BBQ Sauce: 
  • 1 cup apple cider
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dry mustard
Shrimp:
  • 2 pounds medium shrimp, tail on, peeled and deveined
  • 1/4 cup olive oil
  • 1/4 cup fresh flat-leaf parsley leaves, roughly chopped
  • 1/4 cup dry sherry
  • 2 teaspoons lemon zest
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cloves garlic, minced
  • 1 small shallot, minced 
  • Kosher salt

Directions

Special equipment: stovetop smoker 2 tablespoons smoking oak sawdust chips

For the bbq sauce: Simmer the apple cider in a medium saucepan over medium-high heat until reduced by half, about 10 minutes. Add the ketchup, apple cider vinegar, mustard, sugar, Worcestershire, paprika and dry mustard. Bring to a simmer and cook until thickened, about 30 minutes.

For the shrimp: Place the shrimp in a resealable plastic bag. Combine the oil, parsley, sherry, lemon zest, red pepper flakes, garlic and shallots in a spouted measuring cup. Pour the mixture over the shrimp. Seal the bag, squeezing out as much air as possible. Place in the refrigerator and marinate, 30 minutes to 1 hour. Sprinkle the oak sawdust chips over the center of the bottom of the smoker and put the rack in place. Remove the shrimp from the wet mixture, do not dry, and place on the rack. Close the lid of the smoker and turn the heat to medium. Smoke the shrimp until fully cooked and pink in color, 10 to 12 minutes. Sprinkle the shrimp with salt and serve with the BBQ sauce for dipping.

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