Eastern Shore Peel N East Smoked Shrimp Recipes

NO FUSS PEEL N'EAT SHRIMP

No Fuss Peel n'Eat Shrimp image

Provided by Sunny Anderson

Time 27m

Yield 4 to 6 as appetizer

Number Of Ingredients 13

Ingredients

1 pound large shell-on deveined shrimp
1 1/2 tablespoons vegetable oil
1 tablespoon seafood seasoning (recommended: Old Bay)
Remoulade Sauce, recipe follows
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

Steps:

Preheat oven to 350 degrees F.
Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

EASTERN SHORE PEEL 'N' EAST SMOKED SHRIMP

Eastern Shore Peel 'n' East Smoked Shrimp image

From the cookbook "Smokin". This marinade is inspired by Old Bay seasoning-the favorite seasoning for crab or shrimp. If you prefer, forego the marinade and season the shrimp with Old Bay or your favorite seafood seasoning. This recipe is to be made using a stove top smoker.

Provided by TxGriffLover

Categories Stove Top

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon mustard seeds
2 teaspoons celery seeds
2 bay leaves, crumbled
1 teaspoon sweet paprika
1 teaspoon black peppercorns
12 cloves
1/4-1/2 teaspoon cayenne pepper
1 lb large shrimp, in the shell
2 tablespoons corn cobs or 2 tablespoons alder wood chips

Steps:

Spoon all the spices into a large resealable plastic bag. Cover the bag with a kitchen.
towel (so the spices don't tear the bag) and roll over the towel with a rolling pin, crushing.
the seasonings lightly. Pat the shrimp dry, add them to the bag, and shake them around to
coat them with the spices. Refrigerate 4 to 8 hours before smoking.
Set up the smoker using the wood chips and smoke the shrimp until opaque at the center, about 20 minutes after closing the smoker lid, until they are cooked throughly and firm,.
not springy, to the touch. Serve hot, warm or chilled.

Nutrition Facts : Calories 139.5, Fat 3.1, SaturatedFat 0.5, Cholesterol 172.8, Sodium 170.2, Carbohydrate 2.8, Fiber 0.8, Sugar 0.3, Protein 24.1

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