Pinot Grigio California


Spice Smoked Shrimp

Spice Smoked Shrimp


2 pounds large shrimp, peeled, cleaned and deveined
2 tablespoons Sauvignon Blanc
4 tablespoons soy sauce
1 tablespoon sugar
2 green onions, cut into 2-inch lengths and bruised with
4 quarter-sized slices of fresh ginger, bruised

Smoking ingredients:
1/3 cup raw rice
1/3 cup brown sugar
1/3 cup loose orange pekoe tea
2 cinnamon sticks, broken into small pieces
11 tablespoons dried orange peel torn into small bits
Turkey roaster with wire rack
Heavy-duty aluminum foil

Sauvignon Blanc Mustard Sauce:
8 ounces Dijon mustard
3 tablespoons sesame oil
2 tablespoons Sauvignon Blanc
2 tablespoons rice wine vinegar
1/3 cup coriander leaves


Marinate shrimp in marinade ingredients for about 1/2 hour. Meanwhile, mix smoking ingredients and scatter on several thicknesses of aluminum foil. Arrange shrimp on rack above smoking ingredients. Put lid on roasting pan and position over two burners on top of stove. Turn heat to high and smoke shrimp about 9 minutes or until firm to touch. Open roasting pan outside. Remove shrimp to plastic bag, splash with a dash of Sauvignon Blanc, and chill. Serve with Sauvignon Blanc Mustard Sauce.  Serves 8 as an appetizer

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