Smoked Shrimp
Jumbo shrimp seasoned with Jeff's original rub, marinated, then smoked in butter with pecan wood.
Servings 6 servings (estimated)
Ingredients
Shrimp
- 3 lbs jumbo shrimp raw, peeled and deveined, tails on
- 1 stick butter 1/4 lb, melted
Marinade
- ¼ cup olive oil
- ¾ cup Jeff's original rub adjust to taste
Barbecue Cocktail Sauce (optional)
- ½ cup Jeff's barbecue sauce
- 1–2 tablespoons raw horseradish finely grated, to taste
Instructions
- Thaw the shrimp if frozen, then drain well.
- Place shrimp in a large ziptop bag. Add olive oil and rub, then toss to coat. Refrigerate for 2 hours.
- Prepare the smoker for cooking at 235°F using pecan wood.
- Pour melted butter into a 9 x 13-inch disposable pan. Arrange the shrimp in rows, slightly overlapping the tails.
- Smoke for 15–20 minutes, until the shrimp turn pink and opaque. Start checking after 8–10 minutes, then every 3 minutes. Remove promptly to avoid overcooking.
- Serve hot, over pasta, or chilled on a salad.
Barbecue Cocktail Sauce
- Mix the barbecue sauce with 1 tablespoon of horseradish. Taste and add more horseradish if desired. Serve with the shrimp.