Hickory-Smoked Shrimp from Unknown Author
Ingrediënten
Makes 8 to 10 servings
Prep: 40 min., Cook: 20 min.
- 2 cups hickory chips
- 3 pounds unpeeled large fresh shrimp
- 3 lemons sliced
- ½ to ⅔ cup hickory-flavored barbecue sauce
- ½ cup dry shrimp-and-crab boil seasoning
- 1 teaspoon pepper
- 1 teaspoon hot sauce
- ¾ cup butter or margarine cut up
- ¾ cup dry white wine
Instructies
- Soak wood chips in water at least 30 minutes.
- Prepare charcoal fire in grill; let burn 15 to 20 minutes.
- Drain chips, and place on coals.
- Place layers of shrimp and lemon slices alternately in a baking dish; brush with barbecue sauce.
- Sprinkle with shrimp-and-crab boil seasoning, pepper, and hot sauce; dot with butter.
- Add wine to dish.
- Place dish on grill rack, and cook, covered with grill lid, 15 to 20 minutes or just until shrimp turn pink, stirring once.
Notes / Tips / Wine Advice:
For testing purposes only, we used Kraft Thick ’n’ Spicy Hickory Smoked Barbecue Sauce and McCormick Shrimp-and-Crab Boil Seasoning.
--------------------------------------------------------------------------------------------------
