With Creamy Garlic Butter Sauce Dan ’ s Smoked Shrimp Ingredients
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3 sticks unsalted butter
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1/2 cup heavy cream
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1 teaspoon basil
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1 teaspoon parsley flakes
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1/2 teaspoon red pepper flakes
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3 tablespoons freshly minced garlic
• 1 pound jumbo shrimp, shelled and deveined
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1/8 cup olive oil
• Wood: Peach (tad bit/small amount) or other fruit wood
Directions 1. In a large saucepan, combine butter, cream, basil, parsley, red pepper flakes, and garlic. Bring to a simmer and stir until mixture begins to thicken to a creamy sauce consistency. 2. If mixture doesn’t thicken as you would like, add 1/2 teaspoon of cornstarch and whisk. You can add more cornstarch 1/2 teaspoon at a time until you’re happy with the cream consistency. 3. Next, brush a light coating of olive oil onto prepared shrimp, and place shrimp in smoker. Be careful with your temperature. Don’t go any higher than 190 F, and watch shrimp attentively. They should be done in 35 minutes, but they may be done sooner.
4. Once shrimp are smoked, remove from smoker and place on serving plate. Drizzle garlic butter sauce over shrimp and serve hot. 5. If you want to add a twist, before placing your shrimp in the smoker, add a few dashes of Tony’s Original Creole Seasoning. Enjoy!
3 grillingandsmokingassociation.org
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