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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
2 lb large raw shrimp
1 cup dark rum
1/3 cup melted butter and honey
1 tbsp vanilla extract
1 tsp ground allspice and cinnamon
1/3 cup chopped cilantro springs
3 tbsp very finely minced ginger
5 cloves finely minced garlic
Finely minced zest from 1 lemon
1 tbsp hot sauce
1 cup Hickory wood chips soaked in cold water for 30minutes
2 cups dry Hickory wood chips
Preheat barbecue to temperature of 220°F (110°C). Shell and devein shrimp and place in a covered bowl and set aside. Shrimp must be at room temperature when smoking.
In a small bowl combine all ingredients and mix well. Toss in shrimp and coat evenly. Place in fridge to marinate for as little as 20 minutes to no more than 1 hour. Remove shrimp from marinade and place in a bowl. Let them come to room temperature – stand for 10 minutes covered.
Squeeze water from wet chips and place them in center of a large piece of tin foil. Add dry chips and mix. Fold foil into a sealed pouch. With a fork poke holes in both sides of pouch from which smoke will escape. The more holes – more smoke!
Keep burner under woodchip pouch on medium to high heat and turn other burners off. Once grill is smoking, quickly place shrimp directly over grills that are off. Smoke shrimp with indirect heat for 10 -15 minutes or until shrimp are evenly pink and slightly caramelized on outside. Transfer shrimp to warm serving platter.
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CARIBBEAN RUM SHRIMP
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
2 lb large raw shrimp
1 cup dark rum
1/3 cup melted butter and honey
1 tbsp vanilla extract
1 tsp ground allspice and cinnamon
1/3 cup chopped cilantro springs
3 tbsp very finely minced ginger
5 cloves finely minced garlic
Finely minced zest from 1 lemon
1 tbsp hot sauce
1 cup Hickory wood chips soaked in cold water for 30minutes
2 cups dry Hickory wood chips
Preheat barbecue to temperature of 220°F (110°C). Shell and devein shrimp and place in a covered bowl and set aside. Shrimp must be at room temperature when smoking.
In a small bowl combine all ingredients and mix well. Toss in shrimp and coat evenly. Place in fridge to marinate for as little as 20 minutes to no more than 1 hour. Remove shrimp from marinade and place in a bowl. Let them come to room temperature – stand for 10 minutes covered.
Squeeze water from wet chips and place them in center of a large piece of tin foil. Add dry chips and mix. Fold foil into a sealed pouch. With a fork poke holes in both sides of pouch from which smoke will escape. The more holes – more smoke!
Keep burner under woodchip pouch on medium to high heat and turn other burners off. Once grill is smoking, quickly place shrimp directly over grills that are off. Smoke shrimp with indirect heat for 10 -15 minutes or until shrimp are evenly pink and slightly caramelized on outside. Transfer shrimp to warm serving platter.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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