Jalapeno smoked shrimp


24 lg gulf shrimp chopped
3 fresh jalapenos, chopped
1/4 cup finely chopped pickled
1/4 cup juice from pickled jalapenos
3 shallots, finely chopped
3 cloves garlic finely
2 tbsp fresh cilantro, chopped
1 tbsp epazote, chopped
3 tbsp fresh lime juice
2 tbsp corn or olive oil
Salt to taste

How to prepare

Note: this recipe calls for a smoker. Peel, clean, and devein shrimp, leaving tails on. In a med bowl, combine shrimp with next eight ingredients. Marinate for at least 2 hours, turning occasionally. Light 4 to 5 mounded pieces of charcoal and let them burn until covered with gray ash. Spread out in a single layer and over them lay green or water-soaked wood chips or pieces of wood (such as hickory, pecan, apple or cherry). You can also use fresh or soaked dried herbs. This process lowers the heat of the coals. Drain the shrimp and cold smoke for 15 minutes. They should still be raw when removed. Heat 1 tbsp oil in a lb saut

(No Ratings Yet)

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *