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Smoked Shrimp
© Rick Poon

Smoked Shrimp

  • SERVINGS: 4-6 hors d'oeuvre servings

One bite of these shrimp and a swig of vodka will instantly transport you to Scandinavia.

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  1. 2 teaspoons sugar
  2. 2 teaspoons caraway seeds
  3. 1 teaspoon salt
  4. 3/4 pound large shrimp, shelled and deveined
  5. 5 fresh red chile peppers (optional)
  6. Light Tea-Smoking Mixture
  7. Spicy Remoulad Sauce or sweet-and-hot mustard
  1. In a large bowl, combine the sugar, caraway seeds and salt with 1 cup of water. Stir to dissolve the sugar. Add the shrimp, cover and refrigerate fro 30 minutes; drain.
  2. Add the chiles, if using them, to the Light Tea-Smoking Mixture. Smoke the shrimp according to the Basic Wok-Smoking Method until they are just cooked through and have a burnished look, 7 to 8 minutes. Serve with the remoulade sauce.