A weird way to cook shrimp

they look better than they taste...


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.

action shot of salt water mixing
action shot of salt water mixing

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.

salt done!
salt done!

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.

time to cool off
time to cool off

The shrimp were then tossed in the lemon rosemary salt and served.

they look better than they taste...
they look better than they taste…

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.