Smoked Shrimp

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

Plus: More Seafood Recipes and Tips

  • Servings: 4-6 hors d'oeuvre servings

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  • 2 teaspoons sugar
  • 2 teaspoons caraway seeds
  • 1 teaspoon salt
  • 3/4 pound large shrimp, shelled and deveined
  • 5 fresh red chile peppers (optional)
  • Light Tea-Smoking Mixture
  • Spicy Remoulad Sauce or sweet-and-hot mustard

How to make this recipe

  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 <a href="">Basic Wok-Smoking Method</a> until they are just cooked through and have a burnished look, 7 to 8 minutes. Serve with the remoulade sauce.

Contributed By Photo © Rick Poon Published March 1997

461539 recipes/smoked-shrimp 2013-12-06T23:49:23+00:00 Marcia Kiesel barbecue-cookout|cocktail-party|dinner-party|appetizers-starters|4|6|fast march-1997,marcia kiesel,stovetop smoking,wok smoking,smoked shrimp,scandinavian shrimp recipes,smoked-shrimp 461539

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