Smoked Shrimp Recipe | Barbecue Shrimp Smoked on Ole Hickory Smoker
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This Smoked Shrimp recipe is my take on BBQ Shrimp, get it out on the smoker and create some Smoked Shrimp.
For these Smoked Shrimp, it’s really simple. You just get some large, fresh shrimp. You can use the ones that haven’t been peeled or deveined, but I like to make it easy on myself and my guest and get the shrimp ready to go.
First I season my shrimp with my Killer Hogs The BBQ Rub, then add it to a metal half pan. Next I put together my butter mixture:
Smoked Shrimp Sauce:
– 1/2 lb melted Real Butter, salted
– ¼ cup Worcestershire Sauce
– 1 Lemon quartered
– ¼ cup Flat Leaf Parsley chopped
I pour this mixture over my shrimp and get the whole pan out on the smoker. For these Smoked Shrimp, I’m holding my Ole Hickory Pit right at 250 for the entire cook.
After about 10-15 minutes, check your smoked shrimp and give them a little stir. You want your smoked shrimp to be pink with all the translucent. It typically takes 25-30 minutes for the smoked shrimp to get done.
Once your smoked shrimp are ready, pull them off the smoker and garnish with a little extra parsley and the juice of a lemon.
Now it’s time to dig in! This is where the toasted french bread comes in – you can use it to soak up all the shrimp sauce while you enjoy your Smoked Shrimp.
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