Basil Cured Smoked Shrimp
3 cups water
2 cloves garlic minced
¼ cup onion chopped
1 lemon sliced
1/3 cup honey
½ tsp. cayenne
2 tbsp. salt
1 ½ lbs. shrimp 26/30 peeled and deveined
1/2 cup butter melted
2 tbsp. fresh basil minced
1 tbsp. fresh lemon juice
1 tbsp. Cookshack RibRub
WOOD: 2 oz. Mesquite
ACCESSORIES: Cookshack Seafood Grills
n a stainless steel bowl, combine the water, garlic, onion, lemon, honey, cayenne and salt. Mix well. Place the shrimp in and let stand 30-40 min. Drain well and pat dry. Preheat the smoker to 275°F.
Combine the butter, basil, lemon juice and Cookshack RibRub. Dip each shrimp in the butter mixture and lay them on the seafood grill.
Smoke-cook approximately 20 minutes and lightly brush with the remaining butter mixture when done. Serve at once.
SMOKE-COOKING Smoke-Cook Temperature: 275°F Smoke-Cook Time: Approximately 20 minutes.
Frank Terranova is the host of Cooking with Class®, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, R.I. When not in front of the camera, Terranova is an associate instructor in the College of Culinary Arts at Johnson & Wales University’s Providence Campus. He is a seafood, grilling, and smoking expert. Among his many other accomplishments he has co-authored a cookbook, New Paradigm Cooking. For many years he has been an important part of Cookshack's exhibit at the annual National Restaurant Association Restaurant Hotel-Motel Show, held every May in Chicago