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Shrimpers!!

Discussion in 'Non-fish Seafood' started by foamheart, May 12, 2018.

  1. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Oh lordie. You’ve done it again. They all look perfect Kev. B
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Shrimps are like crayfish, you always want one, even when you're full. LOL
     
  3. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Looks real good Kevin. All I could do when I saw all that shrimp was hang my head and cry. Not many fresh shrimp in Alberta.
    I must have got a smart Dr. After my heart attack, he never even hinted that I shouldn't eat shrimp.
    Gary
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its the only way to do shrimp. Buy 'em, head 'em, bag 'em and in the freezer. They can sit there 30 years, (like that might happen), and when thawed be as fresh as the day they were frozen. Pop used to save our empty waxed cardboard milk cartons. Open the top, rinse 'em out put fish or crawfish or shrimp and then fill with water and freeze. I have eaten 15 year old crawfish from that old freezer and they were excellent.

    Now I use Ziplocs but you have to be careful and not stress the seal open nor leave air pockets nor punch holes with those pointie things on the tail. There is always a few that are trouble, but once ya know what to look for and how to do it, its not so hard.

    Still have the connections I think back in the old RV garage.
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ya know Gary, its because shell high are one of the two major sources of triglycerides (holy moly I spelled that!), but for the life of me I can't understand what chocolate and shell fish have in common.

    Its really hard to think of someone who doesn't like shrimp. Don't think I have ever met one, I've known folks that were allergic, but never anyone who disliked 'em.
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you BD.

    Now we gotta figure out a way to smoke 'em. You can flash grill 'em like shisk-a-bob or just quick grill 'em with butter garlic dill sauce. But they lose all their moisture so quick ...... If I had an outdoor pizza oven could do that. But I don't and I ain't building nothing else, there are enough unfinished projects around here now. Nothing really works in the smoker, shrimp pie is oven, shrimp boudin could smoke the finished boudin I guess, none of the gravies or stews are done in the smoker. I'll keep thinking, don't think I'll run out soon. I wonder about a shrimp mac & Cheese in the smoker?
     
  7. ksblazer

    ksblazer Meat Mopper

    Shrimp Mac and cheese sounds like a great combo to me.

    If you make that up? You gotta post some pictures and let us know what you thought of it.

    That Cajun smoked shrimp is my favorite way so far.

    Old bay seasoned and rest for a couple hours in the fridge. Then into a disposable aluminum cake pan with some butter slices, a light dusting of Cajun seasoning, cayenne hot pepper sauce, minced garlic and some oregano over that and into the smoker.
     
    Last edited: May 13, 2018
  8. mike5051

    mike5051 Master of the Pit SMF Premier Member

    No washyasister sauce?

    Mike
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Sounds good.
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL... that's why I always say Lea & Perrins.......LOL You ever tried making your own? I tried once, it didn't work out. Same thing with Bitters. Some things are just better bought.

    Nope never put lea & Perrins in cocktail sauce, now BBQ sauce yes, but never have with seafood. I like so I don't know why. In my cocktail sauce all you taste is horseradish and Tabasco sauce anyway...LOL I likes me some horseradish!
     
    SonnyE likes this.
  11. SonnyE

    SonnyE Master of the Pit SMF Premier Member

    "
    Shellfish, and M&M's.
    Hard shell outside, yummie goodness inside....

    150 pounds of Beautiful Shrimp!
    WOW!
     
  12. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★

    I’m thinking smoke em on a grill matt served with some of that remoulade sauce from the recipe you sent... just thinkin out loud. B
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Never thought of it like that! If I can make the comparison between M&M's and brown sugar rubbed pork I guess I should have thought of it.

    LOL... I know a cardiologist who went thru the roof over a blood test till I confessed a friend had brought chocolate covered strawberries over the night before the test and I didn't to hurt her feelings, right? She was in the "let me take care of you mood/mode" before a blood test...... can I pick 'em or what?
     
  14. Bearcarver

    Bearcarver Smoking Guru OTBS Member

    MMMmmmm..... Nice!!:)
    You Be One Lucky Dude, Foamy.
    I don't do Shrimp often, because Mrs Bear doesn't do Fish or Seafood, but my favorite is sautéed in butter---Tastes like Lobster Tail to me.
    Like.

    Bear
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    These are the perfect size for shrimp remoulade, they are not small enough for gumbos and gravies (but they will be till the next season when we'll get smaller I am sure). They are not huge enough to stuff or bake, so they are in that nether region which means impressive salad and perfect fried!
     
  16. Bearcarver

    Bearcarver Smoking Guru OTBS Member

    LOL---That's about it !

    Bear
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I've done all of dem (except the coconut shrimp) and he forgot a bunch too! I want something new!

    Ya know these would be the perfect size for coconut shrimp, but not a big fan of coconut any more.