2 teaspoons sugar
2 teaspoons caraway seeds
1 teaspoon salt
3/4 pound large shrimp, shelled and deveined
5 fresh red chile peppers (optional)
Light Tea-Smoking Mixture
Spicy Remoulad Sauce or sweet-and-hot mustard
- In a large bowl, combine the sugar, caraway seeds and salt with 1 cup of water. Stir to dissolve the sugar. Add the shrimp, cover and refrigerate fro 30 minutes; drain.
- Add the chiles, if using them, to the Light Tea-Smoking Mixture. Smoke the shrimp according to the Basic Wok-Smoking Methoduntil they are just cooked through and have a burnished look, 7 to 8 minutes. Serve with the remoulade sauce.
February 19, 2014 (6 months ago)
Tagged: #recipe #recipes #easy #shrimps #seafood #prawns #food #diy