8 servings, 4 oz each
- 3 lb shellfish (shrimp in shells, scallops, cleaned squid, shucked mussels, oysters or clams, etc.)
- 1/2 cup canola or other vegetable oil
For the brine solution:
- 1 gallon water
- 1 cup kosher salt
- 1 cup sugar
- 1 cup soy sauce
- Zest of 2 lemons
- 1 bay leaf, crumbled
- 1 tablespoon dried dill weed
1. Wash the shellfish.
2. Mix the brine solution in a non-aluminum container and stir until the salt and sugar dissolve. Brine the fish in the solution for 1 hour.
3. Drain and pat fish dry. Toss fish in a bowl with the oil.
4. Smoke by the
indirect heat method* at about 210º for 30 - 45 minutes.
Don't overcook. Allow to cool to room temperature, then serve or refrigerate.
5. To serve: shell the shrimp and if necessary cut into bitesized pieces and serve with a dipping sauce (I like: sour cream, horseradish, lemon juice, hot sauce and dill weed, proportions to taste) as an appetizer or party snack.
Other uses: See smoked shellfish salad and my smoked shellfish terrine. Smoked shellfish also makes a nice addition to a pasta aglio e olio (pasta with garlic and oil) with some minced fresh dill and a squeeze of lemon.
*See Grill Basics for information about smoking equipment, setup and procedure.