📝 About This Recipe
This recipe elevates the humble shrimp into a gourmet delicacy through the delicate art of cold-smoking, a method that infuses deep woodsy aromas without altering the succulent, buttery texture of the raw crustacean. Brined in a citrus-forward solution and kissed by cool applewood smoke, these shrimp emerge with a translucent shimmer and a complex, savory profile. It is a sophisticated technique that bridges the gap between traditional preservation and modern fine dining, perfect for an unforgettable appetizer.
🥗 Ingredients
The Shrimp
- 2 pounds Jumbo Shrimp (16/20 count, peeled and deveined, tail-on)
The Citrus Brine
- 4 cups Water (filtered)
- 1/4 cup Kosher Salt (non-iodized)
- 3 tablespoons Brown Sugar (packed)
- 1 Lemon (thinly sliced)
- 1 tablespoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (dried)
- 2 cups Ice Cubes (to quickly chill the brine)
Smoking Aromatics
- 2 cups Applewood or Cherrywood Chips (for a mild, sweet smoke)
- 1 teaspoon Dried Thyme (added to the wood for fragrance)
Finishing Touches
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Maldon Sea Salt (for crunch)
👨🍳 Instructions
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1
In a medium saucepan, combine 2 cups of the water, kosher salt, brown sugar, peppercorns, and bay leaves. Bring to a simmer over medium heat, stirring until the salt and sugar are fully dissolved.
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2
Remove the brine from the heat and add the lemon slices. Pour in the remaining 2 cups of cold water and the ice cubes to rapidly bring the temperature down to below 40°F (4°C). Never add raw seafood to warm brine.
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3
Place the cleaned shrimp in a non-reactive glass bowl or a heavy-duty zip-top bag. Pour the cooled brine over them, ensuring they are fully submerged.
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4
Refrigerate the shrimp in the brine for exactly 30 minutes. Do not exceed this time, or the shrimp will become too salty and the texture will begin to break down.
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5
Drain the shrimp and rinse them briefly under cold running water. Pat them extremely dry with paper towels. This is crucial for the smoke to adhere properly.
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6
Arrange the shrimp on a wire cooling rack set over a baking sheet. Place them back in the refrigerator, uncovered, for 45-60 minutes. This develops a 'pellicle'—a slightly tacky surface that captures the smoke flavor.
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7
Prepare your cold-smoking setup. If using a traditional smoker, ensure the temperature stays below 80°F (26°C) by using a cold smoke generator or a maze-style pellet smoker.
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8
If you don't have a cold smoker, fill a small metal tray with ice and place it at the bottom of your grill or smoker to keep the ambient temperature low.
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9
Ignite your applewood chips or pellets. Once a steady, thin blue smoke is achieved, place the rack of shrimp into the smoking chamber.
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10
Cold-smoke the shrimp for 1.5 to 2 hours. The shrimp should remain translucent and 'raw' in appearance but will take on a beautiful golden-amber hue.
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11
Remove the shrimp from the smoker. At this stage, they are cold-smoked but still technically raw; you can now flash-sear them, poach them gently, or serve them 'crudo' style if they are sushi-grade.
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12
For the best flavor, place the smoked shrimp in a sealed container and let them rest in the fridge for 2 hours to allow the smoke profile to mellow and permeate the meat.
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13
Just before serving, toss the shrimp lightly in extra virgin olive oil, minced chives, and a sprinkle of Maldon salt.
💡 Chef's Tips
Always use the freshest jumbo shrimp available; frozen-thawed works, but 'dry' shrimp (not treated with STP) take the smoke better. Keep the temperature strictly below 80°F; if the shrimp start to turn opaque/pink, they are cooking and the cold-smoke texture will be lost. Use fruitwoods like apple, cherry, or peach for seafood; heavier woods like hickory or mesquite will overwhelm the delicate shrimp. If you want a 'cooked' version, simply increase the smoker heat to 225°F for the last 15 minutes until they reach an internal temp of 120°F. Ensure the shrimp are bone-dry before smoking; moisture acts as a barrier to the smoke particles.
🍽️ Serving Suggestions
Serve chilled on a bed of crushed ice with a side of spicy remoulade or a classic horseradish cocktail sauce. Slice thinly and serve atop toasted sourdough points with a layer of herb-infused crème fraîche. Pair with a crisp, high-acidity white wine such as a Sancerre or a dry Riesling to cut through the smoke. Arrange as the star of a 'Seafood Charcuterie' board alongside smoked scallops and pickled red onions. Garnish with fresh dill sprigs and lemon zest for a bright, aromatic finish.