Shrimp are pond crustaceans with continued attenuated able-bodied abdomens and continued antennae. Clashing crabs and lobsters, shrimp are added acclimatized for pond than walking. They attending somewhat like baby lobsters, but not like crabs. There are bags of species, but alone a few types are awash commercially. Added shrimp are farmed today than harvested in the wild. The best broadly able breed in the apple are:
Giant shrimp, (Penaeus monodon), about 25–30 cm (10–12 in) long, 200–320 g (7–11 oz).
Whiteleg shrimp, (Litopenaeus vannamei), 23 cm (9.1 in).
Smoking the aerial shrimp presents a botheration as they are adapted aural minutes. Put shrimp in baking baptize 212° F (100° C) and they’ll be done in about 3 minutes. If they are overcooked, they’ll accept a adaptable texture. Calefaction alteration in air is abundant slower than in baptize so the affable time in a smokehouse charge be extended. Smoker shrimp for 10 account in preheated to 212° F (100° C) smokehouse will baker them.
Note: if your smokehouse can advance the temperature of 180° F (82° C) use the hot smoker method, contrarily abscess the shrimp and algid smoke.
Hot Smoked Shrimp
- Peel shrimp.
- Brine shrimp for 3 account in 50º brine. (Add 1.26 lbs of alkali to 1 gallon of water. This makes 50 degrees brine).
- Drain and pat dry.
- Dip in oil. Drain. Abode on a wire screen.
- Preheat smokehouse to 100° F (38° C) and dry the shrimp after smoke for 30 minutes.
- Increase temperature to 180° F (82° C) and administer a abundant smoke for 30 minutes.
Cold Smoked Shrimp
- Peel shrimp
- Boil for 3 minutes, depending on a size, in a 40º alkali (10 per cent alkali solution), (add 1.0 lb of alkali to 1 gallon of water. This makes 40 degrees brine).
- Drain and dry for 1 hour.
- Brush or dip shrimp in oil and advance on wire screens.
- Smoke for 60 account at 85° F (30° C).
Smoked Shrimp with Cocktail Sauce