By request from the "What's in your smoker?" thread.
Ingredients:
1.5 lb peeled & deveined, tail-off 51/60 ct shrimp
1 fresh pasilla pepper, cut into short strips
1 medium onion (about the size of a baseball), cut into strips
6 oz (give or take) crimini mushrooms, quartered
A lime or two, cut into wedges
Spray oil (pam)
For the seasonings - modified
Steven Raichlen rub recipe
1/4 cup kosher salt
1/4 cup sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoon granulated garlic
2 tablespoon granulated onion
1 teaspoon cayenne pepper*
2 teaspoon celery seeds
2 teaspoon oregano
2 teaspoon thyme
1 tablespoon ground cumin
1/2 teaspoon ground allspice
*: cayenne is more or less to taste. Personally, I use habanero or ghost pepper power rather than cayenne.
Rinse the shrimp and allow to drip dry in colander or dry with paper towels.
Put the shrimp, cut up peppers, onion and mushrooms in a bowl and toss with plenty of seasoning rub. Be generous.
Let this sit in your refrigerator for a few hours.
I cooked this on a pellet grill (Camp Chef), but you could use a charcoal grill set up for indirect and with some wood chips. Pellets used were
Cookinpellets "Perfect Mix"
On the pellet grill, my cook times were, after waiting about 15 minutes with the lid open to get the fire established:
- spray the shrimp & vegetables with oil while tossing in bowl so that everything is lightly coated with oil
- spray the grill tray with oil & dump the shrimp and vegetables on the tray, I sprinkled some extra salt on at this point.
- 20-30 minutes on low temp smoke. I was looking for about 100F surface temp with an IR thermometer
- Increase temp to 375F. Looking for a surface temp of about 140F - 145 (which will give you about 120F internal). Don't walk away from the grill at this point, this did not take long, like 3 minutes, the grill never actually got all the way to 375 before the shrimp were done.
Pull the tray off, and serve with lime wedges. You could also serve with your choice of tortillas.
