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05-21-2015, 12:06 PM | #1 |
Grrrrrr
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Smoke grilled shrimp & vegetables
By request from the "What's in your smoker?" thread.
Ingredients: 1.5 lb peeled & deveined, tail-off 51/60 ct shrimp 1 fresh pasilla pepper, cut into short strips 1 medium onion (about the size of a baseball), cut into strips 6 oz (give or take) crimini mushrooms, quartered A lime or two, cut into wedges Spray oil (pam) For the seasonings - modified Steven Raichlen rub recipe 1/4 cup kosher salt 1/4 cup sugar 1/4 cup sweet paprika 3 tablespoons black pepper 3 tablespoon granulated garlic 2 tablespoon granulated onion 1 teaspoon cayenne pepper* 2 teaspoon celery seeds 2 teaspoon oregano 2 teaspoon thyme 1 tablespoon ground cumin 1/2 teaspoon ground allspice *: cayenne is more or less to taste. Personally, I use habanero or ghost pepper power rather than cayenne. Rinse the shrimp and allow to drip dry in colander or dry with paper towels. Put the shrimp, cut up peppers, onion and mushrooms in a bowl and toss with plenty of seasoning rub. Be generous. Let this sit in your refrigerator for a few hours. I cooked this on a pellet grill (Camp Chef), but you could use a charcoal grill set up for indirect and with some wood chips. Pellets used were Cookinpellets "Perfect Mix" On the pellet grill, my cook times were, after waiting about 15 minutes with the lid open to get the fire established:
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