Smoking meats have become one of my husband’s hobbies. From brisket to chicken to pork, almost every month there is a smoked meat on the calendar. And every month Market Street continues to provide the best selection of products to choose from: wood smoking chips, meat, thermometers, spice rubs (the list is so long!).We love this outdoor cooking activity. It gets the family outside and it makes our outdoor living space a kitchen as well.
Recently we have dived into smoking fish. Salmon has been our focus, but I’ve had a hankering to try shrimp.Smoking shrimp is not as time consuming as it is with a terrain animal. This shellfish is small and lightweight. If you’re looking for a quick smoke, and one that is unique, shrimp is for you.
Begin with selecting a quality shrimp. The fish monger at Market Street has a beautiful supply of shrimp from which to select. Ask the fish monger which shrimp they would suggest to smoke—they have a wealth of knowledge about seafood!After a quick coat in spices and oil, the shrimp is ready to sit in the smoker for about 45 minutes to one hour.
A fun aspect of adding Smoked Shrimp to your monthly menu is Market Street’s ample supply of grilling rubs and seafood condiments. The barbecue rubs to the condiments makes smoked shrimp unique not only in the cooking method, but also in its service as well.
Here’s to a weekend of outdoor smoking—may the outside be cold and the smoked shrimp delicious!
2 pounds raw, peeled shrimp 4 tablespoons extra- virgin olive oil 1 1/2 teaspoons kosher salt (plus more to taste) 3 teaspoons favorite no-salt barbeque rub salted butter, melted lemon wedges
2 pounds raw, peeled shrimp
4 tablespoons extra- virgin olive oil
1 1/2 teaspoons kosher salt (plus more to taste)
3 teaspoons favorite no-salt barbeque rub
salted butter, melted
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.