Smoked Shrimp With Poblano-Tomatillo Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I came across this recipe for summer-time barbecues while looking for interesting ideas for using a smoker/barbecue and will be making this soon. Recipe source: Bon Appetit (November 1985) Ingredients:
1/2 lb tomatillo, husked |
2 poblano chiles, roasted and peeled |
1/2 cup whipping cream |
1 shallot, minced |
1/4 cup butter, cut into pieces |
salt |
mesquite charcoal |
hickory wood chunks, soaked and drained |
24 unshelled jumbo shrimp |
Directions:
1. Using a blender puree tomatillos and chilies. Transfer pureed mixture to a skillet and add cream and shallot, cooking over medium high heat, stirring until thickened (4-5 minutes). Strain sauce. Over low heat whisk in butter 1 tablespoon at a time and season with salt. Keep warm.
2. In a barbecue, heat the mesquite charcoal and hickory chunks until coals are white. Add more hickory chunks. As soon as smoke rises, push coals and chunks to one side of barbecue. Oil grill well.
3. Arrange shrimp on side of grill not over heat source. Cover and smoke for 6-8 minutes or until shrimp is opaque.
4. Serve shrimp with sauce.
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