These smoked shrimp make a great appetizer or even a main entree depending on your setting.
Smoker Temp: 225 F
Recommended wood - Apple
- 2 lbs extra large shrimp (22-26 count)
- Get-R-Smoked Sweet & Spicy Southern Rub (purchase here)
- Get-R-Smoked Coconut Pineapple Balsamic BBQ Sauce (purchase here)
- Large zip top bag
- 8 oz cream cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup sharp cheddar cheese, shredded
- 1/4 cup Monterey jack cheese, shredded
- 2 lb bacon
- Substitute the Cream Cheese, Mozzarella, Cheddar, & Monterey by using Olive Oil Marketplace Crab Rangoon Cheese Ball Mix (purchase here)
- Using a sharp knife, make a cut along the outside edge of the shrimp without cutting all the way through.
- Once all of the shrimp are peeled with tails removed, and butterflied, place them into a large zip top bag.
- Pour about 1/2 cup of Get-R-Smoked Sweet & Spicy Southern Rub (purchase here) into the bag right on top of the shrimp.
- Seal the bag and roll it around to thoroughly coat the shrimp with the rub.
- Once the shrimp are coated well, place the bag of shrimp in the fridge for 3 hours. The delicious rub will mix with the delectable juices in the shrimp and create a marinade that will overwhelm your taste-buds!
- Mix a single 8 oz. package of softened cream cheese with the shredded mozzarella, cheddar and Monterey jack cheese and combine well.
- or use alternative option: Olive Oil Marketplace Crab Rangoon Cheese Ball Mix (purchase here)
- I highly recommend pre-cooking the bacon. The shrimp cook so quickly that the bacon doesn't even have time to start getting done in the smoker.
- Preheat the oven to 375°F
- Place strips of bacon on a baking sheet
- Cook bacon for about 6 minutes then remove (no flipping or turning required)*
- "Use thin cut bacon. If the bacon is thicker, it will probably require more time to pre-cook.
- After 3 hours the shrimp are done marinating and can be removed from the fridge. Do NOT rinse.
- Place about 1/2 teaspoon of the cream cheese mixture into the butterflied part of each shrimp then wrap a half-slice of pre-cooked bacon around it's midriff. Secure with a toothpick and place on the Non-Stick Grilling Mesh Sheet (purchase here)
- Set your smoker up for cooking at about 225°F with your favorite wood.
- Once the smoker is maintaining a steady temperature, it is ready for the shrimp.
- If your smoker has a water pan, use it.
- Place the stuffed, wrapped shrimp on a Non-Stick Grilling Mesh Sheet (purchase here)which will allow the smoke to come up through the bottom.
- Most shrimp will turn pinkish when they are done and this is a good indicator but you do not want to overcook shrimp or they will get rubbery. The meat will turn from translucent to somewhat opaque when they are near perfect.
- They will also feel firm and plump.
- Shrimp will also curl into a distinct “C” shape when they are finished but this is somewhat subjective.
- I recommend making sure that your smoker is absolutely maintaining 225°F at grate level using a very reliable thermometer then let them cook for 20-25 minutes. Check them again in 5 minute intervals if they are not quite done yet.
- Serve these smoked shrimp with Get-R-Smoked Coconut Pineapple Balsamic BBQ Sauce (purchase here)as appetizers especially when something else cooking is going to take a while.
- Alternatively, these smoked shrimp would work well on skewers.
- Place 4-6 on a long, wooden skewer
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