YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Garlic butter fans, this buttery shrimp skillet is for you. You are welcome! Prepping Hatch chile smoked shrimp takes minimal effort and time, the best part being that you’re ready to eat in under 45 minutes. Fast, freaking delicious, and garlic butter? Sign me up! Plus, these shrimp are swimming with roasted Hatch chiles. These seasonal peppers deserve their own spotlight, and buttery shrimp happens to be a very bright one. Coming straight out of the Chiles and Smoke Cookbook this is one of my favorite recipes. Period.
Take a look on the Chile And Smoke website (link below) for more tips, variations and substitutions for this recipe!
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Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
https://www.chilesandsmoke.com
INGREDIENTS
- 2 pounds Large Shrimp, peeled and deveined
- 2 teaspoons Sedona Sand All-Purpose Seasoning
- 2 sticks of Salted Butter
- 4 Garlic Cloves, minced
- 1/2 cup roasted and diced Hatch Chiles
- Juice of 1 Lime for garnish
INSTRUCTIONS
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Prepare the smoker or grill for indirect cooking at 275°F. The shrimp doesn’t smoke very long, so you can use a stronger wood flavor such as mesquite or pecan if you’d prefer. If using a grill, prepare a 2-zone cooking setup, with the hot coals on one side.
-
Pat the shrimp dry and make sure they are cleaned and ready to be cooked. Place the shrimp in a large bowl and toss with the seasoning blend. Gently melt the 2 sticks of butter in a saucepan over medium heat. Remove from the heat when melted and add in the garlic and Hatch chiles, stirring with a fork to mix.
-
Place the shrimp into a large skillet, ensuring they lay flat in the pan. You may also use a large aluminum pan or baking dish. Pour the butter sauce evenly over the shrimp to ensure they are coated. Use the same fork to move the shrimp around, making sure the butter and chiles are coating them.
-
Smoke the shrimp for 25–30 minutes, depending on the size of your shrimp. They will turn an orangish color and should reach 130°F internal temperature. Remove from the grill and toast up some slices of the crusty bread. Squeeze the lime juice over the shrimp and top with chopped cilantro. Serve immediately and don’t forget to dip that crusty bread in the sauce!
Garlic butter fans, this buttery shrimp skillet is for you. You are welcome! Prepping Hatch chile smoked shrimp takes minimal effort and time, the best part being that you’re ready to eat in under 45 minutes. Fast, freaking delicious, and garlic butter? Sign me up! Plus, these shrimp are swimming with roasted Hatch chiles. These seasonal peppers deserve their own spotlight, and buttery shrimp happens to be a very bright one. Coming straight out of the Chiles and Smoke Cookbook this is one of my favorite recipes. Period.
Take a look on the Chile And Smoke website (link below) for more tips, variations and substitutions for this recipe!
—
Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
https://www.chilesandsmoke.com
INGREDIENTS
- 2 pounds Large Shrimp, peeled and deveined
- 2 teaspoons Sedona Sand All-Purpose Seasoning
- 2 sticks of Salted Butter
- 4 Garlic Cloves, minced
- 1/2 cup roasted and diced Hatch Chiles
- Juice of 1 Lime for garnish
INSTRUCTIONS
-
Prepare the smoker or grill for indirect cooking at 275°F. The shrimp doesn’t smoke very long, so you can use a stronger wood flavor such as mesquite or pecan if you’d prefer. If using a grill, prepare a 2-zone cooking setup, with the hot coals on one side.
-
Pat the shrimp dry and make sure they are cleaned and ready to be cooked. Place the shrimp in a large bowl and toss with the seasoning blend. Gently melt the 2 sticks of butter in a saucepan over medium heat. Remove from the heat when melted and add in the garlic and Hatch chiles, stirring with a fork to mix.
-
Place the shrimp into a large skillet, ensuring they lay flat in the pan. You may also use a large aluminum pan or baking dish. Pour the butter sauce evenly over the shrimp to ensure they are coated. Use the same fork to move the shrimp around, making sure the butter and chiles are coating them.
-
Smoke the shrimp for 25–30 minutes, depending on the size of your shrimp. They will turn an orangish color and should reach 130°F internal temperature. Remove from the grill and toast up some slices of the crusty bread. Squeeze the lime juice over the shrimp and top with chopped cilantro. Serve immediately and don’t forget to dip that crusty bread in the sauce!
