Smoky Herbed Shrimp Recipes

SMOKY HERBED SHRIMP

Steps:

• In a large skillet, heat olive oil over medium-high. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 4 minutes. Season with salt and pepper. Stir in paprika and sherry vinegar; transfer to serving dish. Top with parsley and serve warm or at room temperature.

GRILLED GARLIC AND HERB SHRIMP

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

GARLIC BUTTER SMOKED SHRIMP

Steps:

• Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil. Toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours.
• Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
• Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper.
• Arrange shrimp in even rows in a 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp.
• Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. The internal temperature should be 120 degrees F (49 degrees C), about 30 minutes. Do not overcook as the shrimp will become rubbery. Serve immediately.

SHRIMP WITH CHOCHOYOTES IN SMOKY, HERBY BROTH

Steps:

• Melt 3 Tbsp. butter in a large Dutch oven or other heavy pot over medium. When butter starts to bubble, add shrimp and stir to coat; season with salt. Cook, tossing, until shrimp are bright pink and beginning to curl, about 2 minutes. Using a slotted spoon, transfer to a plate.
• Combine onion, garlic, jalapeño, and corn in same pot and cook, stirring often, until onion is softened and translucent, about 4 minutes. Stir in paprika, then 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt and pour in 6 cups water. Increase heat to high and bring mixture to a boil. Reduce heat to medium-low and simmer gently while you prepare the chochoyotes. It's okay if the broth reduces slightly.
• If using fresh masa, combine with remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Coarsely grate remaining 3 Tbsp. butter on the large holes of a box grater directly into bowl (or cut into small pieces and add). Using your hands, knead dough until salt and butter are well incorporated, about 4 minutes.
• If using masa harina, combine with 1¼ cups plus 1 Tbsp. water in a large bowl. Knead until water is absorbed with no loose bits of dry flour remaining and dough has a stiff cookie-dough-like consistency. Sprinkle remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt over dough. Coarsely grate remaining 3 Tbsp. butter on the large holes of a box grater directly into bowl (or cut into small pieces and add). Using your hands, knead dough until salt and butter are well incorporated, 6-8 minutes.
• Turn dough out onto a surface and portion into about 20 pieces (about 1½ Tbsp. each); roll into balls. Cover balls with plastic wrap or a barely damp kitchen towel and, working one at a time, hold a ball in a cupped hand and press in the center with your thumb or index finger of your other hand to make an indent about two thirds deep. Dumpling should look a little like a belly button. If edges start to crack, moisten hands, reroll, and try again.
• Add dumplings to broth and simmer very gently (or they might fall apart) until all of the dumplings have floated to the surface, 5-7 minutes, then continue to cook until firm and cooked through, 1-2 minutes more. (Masa harina dumplings may require an extra minute.) Stir in shrimp, lime juice, and three quarters of parsley, cilantro, and mint.
• To serve, ladle into shallow bowls and top with remaining herbs.