© Rick Poon
- SERVINGS: 4-6 hors d'oeuvre servings
One bite of these shrimp and a swig of vodka will instantly transport you to Scandinavia.
- 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.
- 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.