SMOKED SHRIMP BOUDIN
Provided by Food Network
Categories main-dish
Time 3h50m
Yield about 15 sausages
Number Of Ingredients 16
Steps:
- Cook the onions in the butter in a large rondeau, skillet or Dutch oven over very low heat, stirring occasionally, until caramelized, about 45 minutes. Add the shrimp, 3 tablespoons of the salt, 2 tablespoons of the black pepper and 1 tablespoon of the cayenne. Cook until the shrimp are pink and fully cooked, about 10 more minutes. Turn off the heat and set aside.
- Wrap the bay leaves, sage and thyme in a cheesecloth and tie with twine. Add the sachet to a large stockpot or Dutch oven along with the crab stock, crab boil seasoning, MSG and the remaining 4 tablespoons salt, 2 tablespoons pepper and 2 tablespoons cayenne. Bring to a boil, add the rice and stir once. Lower the temperature to medium low, cover the pot and cook until the rice is done, 15 to 20 minutes.
- In a large bowl, mix the cooked rice together with the reserved shrimp mixture and the green onions and parsley. Let cool briefly. While still warm, pipe the mixture into the hog casing with a sausage stuffer and twist into 6-inch sausages.
- Prepare a smoker for smoking at about 200 degrees F. Smoke the sausages until the internal temperature has reached 155 degrees F, 1 hour to 1 hour 30 minutes. Serve immediately.
SMOKED SHRIMP SALAD WITH SMOKED TOMATO VINAIGRETTE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- SALAD: Place shrimp in stovetop smoker. Season with salt and pepper. Smoke on medium heat for 15 minutes, using maple wood chips, and set aside. Reserve 1/4-cup and toss remainder with baby spinach in a large bowl. Arrange spinach on salad plates, top with shrimp and drizzle shrimp with remaining vinaigrette before serving.
- VINAIGRETTE: Cut tomatoes in half and place cut side up on smoker rack. Sprinkle exposed sides with sherry vinegar, salt and pepper. Smoke for 12-15 minutes on medium low. Remove smoker from heat and let rest with lid closed for another three minutes. Remove tomatoes from smoker and slip off skins with your hands, holding tomatoes over a food processor work bowl to catch juices. Discard skins. Squeeze roasted garlic cloves from their skins into food processor work bowl and process mixture for about 30 seconds to combine and puree. With processor running, add oil slowly in a thin stream until vinaigrette is emulsified. Season vinaigrette with additional salt and pepper, taste and add a few additional drops of sherry vinegar if needed to give vinaigrette a mild tanginess.
SMOKED TOMATO SALAD
This is a nice twist on the regular Italian tomato salad with a parmesan vinaigrette salad dressing. This recipe calls for an outdoor barbecue grill. However, to make it indoors, prepare salad as directed except do not grill or peel tomatoes. For a smoky flavor, add 1 to 2 drops liquid smoke to the Parmesan vinaigrette.
Provided by CookingONTheSide
Categories Salad Dressings
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak 1/2 cup hickory wood chips in water for at least 1 hour.
- Set up grill for indirect cooking over medium heat (no direct heat source under tomatoes).
- Oil the grate when ready to start cooking.
- Drain wood chips.
- Add to smoke box if using gas grill or place chips on hot coals if using charcoal.
- Sprinkle tomatoes with salt and black pepper.
- Place cuts side up on grill, away from heat.
- Cover grill.
- Cook for 8-10 minutes or until skins crack and start to peel away.
- Remove from grill.
- Cool until easily handled.
- Peel off tomatoes into large, bite-size pieces.
- In a salad bowl, combine tomatoes, mozzarella and basil.
- For vinaigrette, in medium bowl, whisk together salad dressing, Parmesan cheese and mustard.
- Pour vinaigrette over salad and toss.
- Serve immediately.
Nutrition Facts : Calories 188.3, Fat 12, SaturatedFat 6.4, Cholesterol 45.6, Sodium 481.6, Carbohydrate 9.2, Fiber 1.6, Sugar 5.6, Protein 12.1
SMOKED PAPRIKA VINAIGRETTE
This tasty salad dressing also makes a great marinade. It's so easy to throw together with your food processor. Add a pinch of sugar if too tart.
Provided by DC Girly Girl
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.
Nutrition Facts : Calories 116 calories, Carbohydrate 9.4 g, Fat 9.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 166 mg, Sugar 8 g
GARLIC BUTTER SMOKED SHRIMP
One of the quickest meals you can make in your smoker is shrimp, done in just 30 minutes. These shrimp are lightly seasoned to let the smoke flavor shine, but add more seasoning if desired. Because of the short smoke time, feel free to use a stronger-flavored wood such as hickory or mesquite. Serve with cheesy grits, rice, atop a salad, or as an appetizer with a remoulade sauce.
Provided by France C
Categories Seafood Shellfish Shrimp
Time 1h40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 1.1 g, Cholesterol 233.6 mg, Fat 25.2 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 15 g, Sodium 480.6 mg, Sugar 0.1 g
SMOKED SALMON WITH MUSTARD VINAIGRETTE AND CUCUMBERS
Steps:
- Whisk together the lemon juice and mustards. Gradually whisk in the olive oil. Season with salt and pepper. Place a slice of salmon on each of 4 plates. Arrange the cucumber slices around the salmon. Drizzle with the vinaigrette and serve immediately.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 356 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP SKEWERS WITH CHARRED-TOMATO VINAIGRETTE
Categories Onion Tomato Low Carb Shrimp Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes.
- Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat 3-inch-long green onion pieces and tomatoes with 1 teaspoon oil. Grill green onion pieces and tomatoes until blistered and slightly charred, turning frequently, about 2 minutes for green onions and 6 minutes for tomatoes. Transfer to blender. Add remaining 3/4 cup oil, Sherry wine vinegar, and cayenne. Blend until smooth. Season to taste with salt.
- Transfer 1 cup dressing to small bowl; stir in 1 tablespoon thinly sliced green onion tops and set aside. Brush remaining dressing over shrimp. Grill shrimp until cooked through, about 2 minutes per side.
- Spoon 2 1/2 tablespoons reserved dressing onto each of 6 plates, using back of spoon to spread over plate. Top with 1 shrimp skewer. Sprinkle shrimp with remaining thinly sliced green onion tops and serve.
SMOKED SALMON SALAD
Make and share this Smoked Salmon Salad recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly blend all the ingredients for the dressing and season with salt and pepper.
- Pile up a small portion of the mixed salad leaves in the centre of the plate.
- Then arrange the slices of cucumber followed by sliced salmon as desired on top of the bed of lettuce.
- Then spoon the dressing and the vinegar all over.
Nutrition Facts : Calories 204.6, Fat 15.8, SaturatedFat 2.4, Cholesterol 14.4, Sodium 715.3, Carbohydrate 4.2, Fiber 0.7, Sugar 1.8, Protein 12.2
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