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Course: Mains
Keyword: Appetizers, Bowl-Smoked Shrimp, Gluten-Free, Hacks, Seafood

Bowl-Smoked Shrimp

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 4 to 6 servings
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Software

Spicy Brown Mustard Dipping Sauce

  • 1/4 cup brown mustard seed
  • 1/4 cup dry mustard powder
  • 2 tablespoons water
  • 1/3 cup apple cider vinegar
  • 1/3 cup white wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/4 cup olive oil

Bowl-Smoked Shrimp

  • 2 quarts wood chips
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 2 cups water
  • 1 teaspoon red pepper flakes
  • 1 quart ice
  • 2 pounds (21- to 25-count) jumbo whole shrimp, rinsed thoroughly and drained
  • 2 quarts all-natural chunk charcoal

Specialized Hardware

  • Immersion blender
  • Electric kettle
  • Chimney starter
  • 4 to 6 rounded skewers
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 4 to 6 servings

Procedure

Spicy Brown Mustard Dipping Sauce

  • Whisk together the mustard seed, dry mustard, and water in a small bowl.
  • Place the mustard and water mixture into a small saucepan and add the vinegars, salt, brown sugar, cinnamon, ginger, and allspice. Bring to a simmer over high heat. Do not allow to boil. Remove from the heat and puree with an immersion blender for 5 to 10 seconds while drizzling in the oil, leaving some of the seeds intact if desired. Pour into a glass jar or container, allow to cool, cover, and allow to sit in refrigerator overnight before using. Store in the refrigerator for up to 1 month.

Bowl-Smoked Shrimp

  • Place the wood chips in a bowl and cover with cool water. Set aside to soak for 1 hour.
  • In the meantime, place the salt, sugar, water, and red pepper flakes in an electric kettle and heat just until the salt and sugar have dissolved. Turn the kettle off and add the ice. Stir until the brine has cooled. Place the shrimp into a 1-gallon zip-top bag and add the brine. Place in a leak-proof container and set in the refrigerator until the wood chips are done soaking, approximately 45 more minutes.
  • While the shrimp are brining, heat about 2 quarts of charcoal in a chimney starter until the coals are covered with a white ash.
  • After the chips are done soaking, drain them and set aside. Drain the shrimp in a colander and thread on 4 to 6 rounded skewers.
  • Carefully transfer the charcoal to an 18-inch round stainless-steel bowl. Cover the charcoal with the wood chips. Lay the skewered shrimp directly atop the chips, making sure that the shrimp do not come in direct contact with the charcoal and that the shrimp are in one layer. Turn another, smaller (13- to 14-inch) metal bowl upside down on top of the shrimp. Cook until the shrimp are firm and no longer translucent, 15 to 20 minutes. Serve warm or chilled with Spicy Brown Mustard Dipping Sauce.
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