Haven't been able to cook much the last month or so. I picked up some gulf shrimp last week and decided to go with a southwest style stuffing before smoking them in the drum. Just something to snack on last night.
I shelled and deveined the shrimp...
For the southwest style stuffing, I crushed some lightly salted corn tortilla crisps...these were thin crisps used as salad topping.
added minced Hatch chiles, scallions, cilantro, juice from the chiles, crisp cooked bacon....I think that was it.
added an egg for moisture...
stuffed and ready...
into the drum at about 325F, with a kiss of alder... I wanted to keep the smoke flavor light.
They cooked quick. About 20-25 minutes. I didn't time them, just kept a close eye on em.
I taste tested some with my home canned Hatch chile sauce and a squeeze of fresh lime juice....
...and taste tested some with a spicy lime, butter sauce...
Then I washed them down with cold Shiner. :wink:
They were pretty tasty. I had plenty left over for breakfast today.
It was nice to be able to relax and it's really nice to be home and to be able to cook again.
Thanks for looking!
I shelled and deveined the shrimp...
For the southwest style stuffing, I crushed some lightly salted corn tortilla crisps...these were thin crisps used as salad topping.
added minced Hatch chiles, scallions, cilantro, juice from the chiles, crisp cooked bacon....I think that was it.
added an egg for moisture...
stuffed and ready...
into the drum at about 325F, with a kiss of alder... I wanted to keep the smoke flavor light.
They cooked quick. About 20-25 minutes. I didn't time them, just kept a close eye on em.
I taste tested some with my home canned Hatch chile sauce and a squeeze of fresh lime juice....
...and taste tested some with a spicy lime, butter sauce...
Then I washed them down with cold Shiner. :wink:
They were pretty tasty. I had plenty left over for breakfast today.
It was nice to be able to relax and it's really nice to be home and to be able to cook again.
Thanks for looking!
