The next recipe came from a pretty cookbook I have, Home Made by Yvette Van Boven. It’s gives a lot of instruction on techniques for cooking – today’s recipe features a way to make an in-house smoker. Might I suggest this cookbook would make a great Christmas gift…
The recipe tagged was for Smoked Shrimp with Lemon & Rosemary Salt. To make it I first had to mix together some salt water.
And then added raw jumbo shrimp to the water.
The shrimp bathed for 2 hours. In the meantime I got my lemon rosemary salt together. It was super simple, I mixed maldon salt with fresh chopped rosemary and lemon zest.
I also got my “smoker” ready. I took woodchips and tea and put them in the center of a roasting pan.
Then I covered loosely with a piece of foil and a roasting rack.
When the shrimp were done bathing I dried them off and put them on the rack.
I turned the stove to high and waited until I could smell the woodchips smoking. When that occurred I turned the burner down to low and covered the pan tightly with foil.
The pan stayed on the burner for 5 minutes. Then the shrimp was removed and placed on a cookie sheet and put into the oven which had been preheated to 350 degrees F.
The shrimped cooked in the oven for 5 minutes, were then taken out of the oven and cooled.
The shrimp were then tossed in the lemon rosemary salt and served.
The Verdict: While it was fun to make the smoker the shrimp were just kind of weird. I would not suggest this way to cook shrimp. But the good thing is the salt can be used for steaks or fish and I have some left to try next time I make steak or fish.