- May 6, 2016
- 13
- 23
Never have I ever seen shrimp disappear so quickly before as with my smoked shrimp cocktail with homemade remoulade.
Two pounds of peeled, cleaned, tail on shrimp
1 teaspoon Tony Cachere's creole dust
1 tablespoon olive oil
Toss thawed shrimp with oil and seasoning, place in single layer in a pan, smoke at 225 for exactly one hour. Chill and serve with your favorite sauce.
Remoulade
1/4 cup diced Wickles wicked pickles
1/4 cup minced fresh herbs, I used chives, dill, and parsley
1/2 cup Dukes mayonnaise
2 tablespoons hot cock sauce (sriracha)
This was done on a RecTec 680, YMMV depending on your smoker.
Two pounds of peeled, cleaned, tail on shrimp
1 teaspoon Tony Cachere's creole dust
1 tablespoon olive oil
Toss thawed shrimp with oil and seasoning, place in single layer in a pan, smoke at 225 for exactly one hour. Chill and serve with your favorite sauce.
Remoulade
1/4 cup diced Wickles wicked pickles
1/4 cup minced fresh herbs, I used chives, dill, and parsley
1/2 cup Dukes mayonnaise
2 tablespoons hot cock sauce (sriracha)
This was done on a RecTec 680, YMMV depending on your smoker.
