NOLA Smoked Shrimp
I’m not going to lie. Saying that this recipe for NOLA smoked shrimp makes 4 servings is a bit of a stretch. At least for me.
Servings 4 servings
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.
Calories: 562kcal | Carbohydrates: 12g | Protein: 48g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 644mg | Sodium: 1991mg | Potassium: 492mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3537IU | Vitamin C: 17mg | Calcium: 386mg | Iron: 7mg