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« Smoked Pork Shoulder | Main | Smoked Shrimp and Calamari Salad »

Smoked Shellfish

Smoked Shellfish
  

When I've got the smoker going I don't like to waste rack space, so the other day when I was doing a smoked pork shoulder I also did some shellfish. In this case it was shrimp and squid because I had some of each in the freezer.  Shrimp I've done many times and it's a favorite around here, but I think this may have been the first time for squid. It won't, however, be the last. Between the brining and the smoking, the squid texture and taste were both improved significantly. I had some European squid the other night at Fore Street, grilled over a wood fire, and was blown away by the taste and texture.  Wood smoke really does a nice job on squid!

Squid and Shrimp in the Smoker

 

Smoked Shellfish

8 servings, 4 oz each

Ingredients

  • 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

Method

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. 

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Comments

oh man that looks so good! Yum!

i go away for 1 week and i have missed so much - not sure where i shoud start -- but i think i will go up and open a can of smoked oysters and have a glass of white wine -- and then continue reading your entries. have a good day!

Diane

Hi, I just wanted to compliment you on your blog. It's very beautiful and I'm impressed with your creations and your photography. I look forward to browsing through your recipes!

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