Crevettes fumées faciles au beurre citronné (30 minutes)

Ingrédients

• 1 pound jumbo shrimp (deveined and shells removed, tails on)
• 1 teaspoon sweet paprika
• 1/4 teaspoon ground pepper
• 1/4 teaspoon pepper
• pinch chili powder
• 5 tarragon leaves
• 4 tablespoons butter (melted and cooled)
• 2 teaspoons lemon juice

Préparation

1. 1

   Preheat the smoker to 225°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.

2. 2

   Coat your favorite cast iron skillet with some oil, set aside. If you don’t have cast iron, you can use a foil pan or use a double layer of aluminum and form a little pocket and coat with oil.

3. 3

   Rinse the shrimp in cool water.

4. 4

   Pat the shrimp dry with a paper towel.

5. 5

   In a large mixing bowl combine the shrimp, chili powder, pepper, sweet paprika and tarragon leaves. Stir to combine.

6. 6

   Add the lemon juice and melted butter. Stir to combine.

7. 7

   Place the shrimp in a single layer in the skillet, pour the liquid over top.

8. 8

   Place the skillet on the smoker and cook for 10 minutes. No peeking so the shrimp can get the smoking flavor in.

9. 9

   After 10 minutes, open the cover and flip the shrimp. Cook for an additional 10 minutes.

10. 10

    After 10 minutes, open the cover and flip the shrimp. Cook for an additional 5-10 minutes as necessary, if the shrimp are bright and orangey-pink, they are ready to serve.

11. 11

    Serve immediately and Enjoy!