Salmon Wrapped Shrimp
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Shrimp is a common choice for finger foods, especially on important game nights and special occasions. My Salmon Wrapped Shrimp takes this idea one step further, adding a thin slice of salmon and smoking the resulting taste treat. Other ideas for shrimp include salmon-wrapped jalapeno poppers with shrimp and shrimp tacos. Choosing Your Shrimp
Shrimp is a very perishable item. So you want the freshest you can find. Shrimp’s quality taste and texture diminish over time. If the shrimp you’re considering smells like ammonia, steer clear. They’re probably spoiled. Since you’re grilling, you also want to avoid limp shrimp. When considering head-on shrimp, if there are black spots on the head, the item is not fresh.
Beyond freshness, size is a factor. Small shrimp cook very fast and may fall apart in the smoker. For this reason, I recommend large (26-40), jumbo (16-25), or colossal shrimp (15 or less to a bag).
Salmon Wrapped Shrimp Ingredients
- Large deveined shrimp
- Thin slices of salmon (one for each shrimp)
- Cuso’s Hot Honey BBQ Rub
- 1 stick of butter
- 8 cloves of fresh garlic
- ½ tsp each salt and pepper
- ¾ cup fresh grated parmesan cheese
Salmon Wrapped Shrimp Instructions
- Using a Chef’s Knife, create thin slices of salmon for the shrimp (you should almost be able to see through them).
- Wrap each shrimp tightly.
- Sprinkle with Cuso’s Hot Honey rub
- Place them in the smoker at 180 for an hour
- Melt together the garlic (minced), butter, parmesan, salt, and pepper
- After the hour, use the garlic sauce as a baste for the shrimp
- Increase your smoker’s temperature to 225
- Cook for 20 more minutes
PitMaster’s Memo: Fresh or Frozen
Unless you live in an area where shrimp fishing is common, the “fresh” shrimp at the counter was once frozen. You cannot know how long they’ve been defrosted. So you’re better off buying frozen shrimp and letting them thaw at home. Look for packages that say “individually quick frozen” for the best quality. Avoid packages with signs of freezer burn.
When you’re ready to use the fish, simply put the bag under running cold water. It won’t take but a few minutes to defrost. Afterward, gently pat your shrimp dry before making your dish.
Sides
Broiled tomatoes with feta and basil
Garlic pasta with broccoli
Lemon Couscous
Sauteed snap peas
Soy roasted carrots
From the Bar
Brown Ale
Cucumber Gin
Lemonade (fresh squeezed)
Oak aged Chardonnay
Pale Ale
White Burgundy
