| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
As hors d’ |
INGREDIENTS
| 2 |
ts |
Sugar |
| 2 |
ts |
Carraway seeds |
| 1 |
ts |
Salt |
| 3/4 |
lb |
Large shrimp, shelled and deveined |
|
|
Light Tea Smoking Mixture (see recipe) with: |
| 5 |
|
Dried red chiles (de Arbols), optional |
INSTRUCTIONS
Here is a technique described in the latest 'Food & Wine". (3/97)
Combine sugar, salt and carraway seed in 1 cup of water. Stir to dissolve.
Add shrimp. Cover and refrigerate 30 minutes. Smoke 7-8 minutes. Serve with
a remoulade sauce or sweet and hot mustard.
Posted to bbq-digest Digest V97 #005 by "Kit Anderson" <kit@maine.com> on
Feb 15, 1997.
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