How To Make Danish Smoked Shrimp | Smoked Shrimp Recipe | Steven Raichlen | Bradley Smoker

many of the dishes on project smoke feature complex rubs and marinades our next dish features hyper fresh shrimp season almost solely with alder wood smoke the fireworks come from a Danish mustard dill dipping sauce Bornholm denmark may not be on your barbecue radar but it sure was on mine this island and the Baltic Sea was the epicenter of the Danish dare I say the European smoked fish industry in the 19th and 20th century even today you can see the white chimneys of the more than 120 smoke houses that dotted the island these are beautiful you 12 shrimp that means 12 to a pound but what's really cool is they have the heads intact what's the deal with the heads first of all delicious juices in the head there's also a primal rustic Beauty to a shrimp with its head on so how do you devein a shrimp that has its head and show intact well take a pair of kitchen scissors come in through the back and just make a lengthwise cut down the back of the shrimp then grab a fork and reach in and catch the vein with the fork and pull the vein out let me show you another way so again with your kitchen scissors just make a cut down the back of the shell then using the tine of a fork come in catch the vein and pull it out okay that's all there is to it then arrange the shrimp on the rack of your smoker now lightly brush the shrimp with extra-virgin olive oil and season with sea salt and freshly ground black pepper place this rack on top and our oil and season the same way right to smoke the shrimp I'm using a Bradley Digital smoker I fueled it with these alder wood sawdust discs so open the smoker door and place the shrimp in the smoker smoker temperature 275 degrees smoking time forty to sixty minutes depending on the size of your shrimp for the mustard dill sauce first finely chopped fresh dill and you can place the dill in your mixing bowl then add Dijon mustard brown sugar and vegetable oil and whisk these ingredients together to make a smooth sauce there you go last of all add sea salt black pepper to taste let's go check on the shrimp let's take a look the shrimp sure look done the way you tell it's the squeeze test you give them a little squeeze they feel firm to the touch and of course beautifully bronzed with smoke they're ready one I told you this was simple and then you can place a few shrimp on a platter you know I'm not going to get super fussy about this it's very rustic dish and in fact you know the way I like to serve peel-and-eat shrimp has just piled into a bucket great and now the part that I always look forward to first of all to taste the shrimp you want to twist the head off the body and then be sure and suck those juices mmm briny smoky and delicious then peel the shrimp and remember part of the pleasure of this dish is that you get to eat it with your bare hands all right then dip the shrimp in the mustard sauce outstanding such a nice smoky flavor and its really just all about the shrimp and the wood smoke nice spice from the mustard bright highlights from the dill great way to cook shrimp you

Channel: Bradley Smoker

Views: 10,574

Rating: 4.7222223 out of 5

Keywords: recipe, smoked food, shrimp, smoked shrimp, how to make smoked shrimp, smoked shrimp recipe, how to smoke shrimp, Bradley, Bradley Smoker, smoker, how to smoke food, how to make shrimp, shrimp recipe

Id: 1zNdu5wYaqY

Length: 5min 39sec (339 seconds)

Published: Tue Aug 23 2016