YOU DON’T HAVE TO LIVE ON THE OCEAN TO ENJOY SEAFOOD! WE’VE ROUNDED UP OUR FAVORITE RECIPES FROM FRIENDS, READERS AND OUR RECIPE BOX. ENJOY!
Smoked Garlic Lemon Shrimp
BY DAVE BOATWRIGHT
1 pound of shrimp, preferably 26/30 (large, raw, peeled, tail-on)
1 tbl black pepper
1 tbl salt
2 tbl minced garlic
1 tsp chili flakes (optional)
Put rinsed shrimp in a bowl, cut lemon in half and squeeze juice into the bowl. Add salt, pepper, garlic, and chili flakes.
Mix everything together and then lay the mixture in a cast iron skillet. Place the skillet in the smoker at 225 degrees (in the oven at 250 or a on a grill on low heat) and cook until the shrimp barely start to turn pink. Pour in 2 tbl of cooking wine (I use Mirin) and 8 tbl (one cube) of butter, sliced into chunks. Keep on cooking until the shrimp are done, usually 15-20 more minutes. The shrimp will be a uniform pink. Garnish with a bit of chopped parsley, or my favorite, cilantro. It’s fun to just bring the skillet in and serve it right out of that!
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