NOLA Smoked Shrimp
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NOLA Smoked Shrimp

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
Author Mike

Ingredients

For the shrimp

  • 2 pounds shrimp I recommend at least 20-24 sized shrimp if not larger. Devein the shrimp and peel if desired.
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons Cajun seasoning

For the barbecue sauce

  • 6 tablespoons unsalted butter divided
  • 4 green onions sliced, separate the white and green parts
  • 1/4 cup bourbon
  • 1/4 cup beer
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon brown sugar
  • 1/3 cup heavy whipping cream
  • 1 tablespoon Louisiana-style hot sauce
  • kosher salt
  • freshly ground black pepper
  • Grilled bread for sopping

Instructions

For the shrimp

  • Fire up your smoker for smoking at 250 F. Use any wood you like, but I went with a lighter wood, apple. Shrimp likes to absorb smoke so I didn't want to use a strongly flavored wood.
  • Place the shrimp in a large bowl and drizzle with the oil. Toss to coat. Add the seasoning and toss to coat.
  • Transfer the shrimp to your smoker and smoke for 45 minutes or until golden brown and cooked through.
  • While the shrimp is smoking make the sauce. When the shrimp is done add to the sauce and serve garnished with the remaining green onions.

For the barbecue sauce

  • Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add 2 tablespoons of the green parts of the green onions and all of white parts. Saute for 3 minutes.
  • Add the bourbon and beer and boil until reduced by half.
  • Add the barbecue sauce, Worcestershire, lemon juice and brown sugar. Boil for 1 minute.
  • Add the heavy cream, the remaining butter, and the hot sauce. Let boil until thickened, about 5 minutes.
  • Season with salt and pepper.