Smoked Shrimp in a ceramic bowl
By Murphy-Goode Winery

Spice Smoked Shrimp

Whether you are enjoying an early spring, or wish you were…these Spice Smoked Shrimp paired with California Chardonnay will transport you to the tropics!


  • 2 pounds large shrimp, peeled, cleaned and de-veined
  • Marinade:
  • 2 tablespoons Chardonnay
  • 4 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 green onions, cut into 2-inch lengths and bruised with
  • cleaver
  • 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

Chardonnay Mustard Sauce:

  • 8 ounces Dijon mustard
  • 3 tablespoons sesame oil
  • 2 tablespoons Chardonnay
  • 2 tablespoons rice wine vinegar
  • 1/3 cup coriander leaves


  1. Marinate shrimp in marinade ingredients for about ½ hour.
  2. Meanwhile, mix smoking ingredients and scatter on several thicknesses of aluminum foil.
  3. Arrange shrimp on rack above smoking ingredients.
  4. Put lid on roasting pan and position over two burners on top of stove.
  5. Turn heat to high and smoke shrimp about 9 minutes or until firm to touch.
  6. Open roasting pan outside.
  7. Remove shrimp to plastic bag, splash with a dash of Chardonnay, and chill. S
  8. Serve with Chardonnay Mustard Sauce.  

Serves 8 as an appetizer.