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Smoked Shrimp Sauce

Smoked Shrimp Sauce recipe image
This recipe creates deeply aromatic shrimp using a unique "light tea" smoking method. The combination of long-grain rice, loose black tea, and brown sugar generates a fragrant smoke that penetrates the shellfish, while caraway seeds and salt add a savory, earthy depth. The result is shrimp that is tender, subtly sweet, and richly flavored without being overpowering. Perfect as an elegant appetizer, a salad topping, or a standalone snack, these smoked shrimp offer a sophisticated twist on traditional seafood preparation. They pair beautifully with creamy remoulade or a sharp mustard sauce. This dish is ideal for entertaining guests or adding a gourmet touch to your next gathering.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 708.4
Dietary: Gluten-free
Description
This recipe creates deeply aromatic shrimp using a unique "light tea" smoking method. The combination of long-grain rice, loose black tea, and brown sugar generates a fragrant smoke that penetrates the shellfish, while caraway seeds and salt add a savory, earthy depth. The result is shrimp that is tender, subtly sweet, and richly flavored without being overpowering. Perfect as an elegant appetizer, a salad topping, or a standalone snack, these smoked shrimp offer a sophisticated twist on traditional seafood preparation. They pair beautifully with creamy remoulade or a sharp mustard sauce. This dish is ideal for entertaining guests or adding a gourmet touch to your next gathering.
Ingredients
  • 1/3 cup Long-grain rice
  • 2 tablespoons Loose black tea
  • 2 tablespoons Brown sugar
  • 5 dried Red chilies, optional
  • 3/4 pound Large shrimp, shelled, deveined
  • 2 teaspoons Sugar
  • 2 teaspoons Caraway seeds
  • 1 teaspoon Salt
  • 1 cup Water
Directions
  1. 1
    In a small bowl, combine 1 cup of water, 2 teaspoons of sugar, 1 teaspoon of salt, and 2 teaspoons of caraway seeds. Stir until the sugar and salt are fully dissolved.
  2. 2
    Add the shelled and deveined shrimp to the brine mixture. Ensure they are fully submerged. Cover the bowl and refrigerate for 30 minutes to cure and infuse flavor.
  3. 3
    While the shrimp cure, prepare the smoking mixture. In a small bowl, combine 1/3 cup of long-grain rice, 2 tablespoons of loose black tea, 2 tablespoons of brown sugar, and 5 dried red chilies (if using).
  4. 4
    Set up your smoker or a stovetop smoking pan. Place the smoking mixture in the bottom of the smoker or on a piece of foil in the pan.
  5. 5
    Drain the cured shrimp well and pat them dry with paper towels. Arrange the shrimp in a single layer on the rack or plate designated for smoking.
  6. 6
    Place the shrimp over the smoking mixture. Cover tightly to trap the smoke. Heat the smoker or pan until the mixture begins to smoke heavily.
  7. 7
    Smoke the shrimp for 7-8 minutes, or until they have a golden color and a distinct smoky aroma. Avoid over-smoking to prevent bitterness.
  8. 8
    Remove the shrimp from the smoker and let them cool slightly. Serve immediately with remoulade sauce or sweet and hot mustard.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 708.4kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.9g10%
Cholesterol 149.9mg50%
Sodium 5166.2mg216%
Total Carbohydrate 141.9g48%
Dietary Fiber 0.7g3%
Sugars 135.5g
Protein 25.4g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: smoked shrimp, tea smoking, caraway, seafood, appetizer, entertaining, black tea, brown sugar, rice, chilies, remoulade, mustard, shellfish, gourmet, flavorful, aromatic, snack, party food
Read it online: https://www.chefs-mate.com/recipe/smoked-shrimp-sauce/