MGoBBQ: Cilantro Lime Smoked Shrimp and Sausage
[Ed-Seth: We have the great pleasure of employing the services and serving utensils of the original barbecuing bloggerati Joe Pichey of GoBlueBBQ to write recipes for our most delicious sponsor, Stubb's BBQ sauce.
But don’t let that fool you into thinking it’s just sauce, because if you haven’t tried the rub yet you’re missing out on some of their best stuff!]
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I do love me some shrimp. One of my favorite combinations is shrimp and sausages grilled over direct heat. Toss in a few pineapple chunks and serve on a bed or rice and I am a happy man. But I need more when it comes to tailgating, or couch-gating as I did this week. I needed some smoke and some butter in my life. Who doesn’t need that, right? This quick and easy recipe was very simple and was done in under 45 minutes. My friends loved it and wanted more.
Ingredients:
- 2 lbs shrimp – Peeled and deveined with tails on
- 2 sticks butter – Unsalted
- ½ cup Stubbs Beef Marinade
- Stubbs BBQ Spice Rub
- 2 Limes
- 1 bunch of cilantro
- Sausage (Your favorite will do)
- French Baguette
- [After the JUMP: instructions, butter]
- Fire your grill or smoker up to 250-275 degrees and add a chunk of pecan wood. As you know, this is my favorite wood as it goes with everything and doesn’t overpower the food.
Melt butter in microwave and mix in the Stubbs Beef Marinade, juice of two limes and a handful of chopped cilantro. Season all shrimp with your Stubbs BBQ Spice Rub. I seasoned these aggressively as some of the seasoning will fall off in the butter bath.
Once the shrimp is seasoned, place in aluminum pan and pour in your butter mixture. I was out of aluminum pans so I went with my trusty Michigan deep dish pizza pan. Add some sausage pieces to the mix.
Once the shrimpseses and sausages are comfy in the butter bath, take them out to the smoker and place the entire pan on the grate. These don’t take long to cook, so don’t plan on mowing the lawn or running to the store on a “HONEY DO” while these are smoking.
After 15 minutes, give them a nice stir. You will see that they’ve started to change color a little and pick up some of that pecan smoked goodness.
After 30 minutes, these babies are done. Remove from the heat, sprinkle with a little more cilantro and dig in. Don’t forget to toast some of that French bread. It only takes about one minute per side to get them a bit crunchy.
Don’t forget to take a hunk of that bread and sop up some of the butter. These little things are addicting. Every single time I make these, they are gone before kickoff. My cardiologist even comes by when these are on the menu. He says it’s OK as long as he’s invited.
Go Blue!
October 20th, 2016 at 12:27 PM ^
this weekend. A yewar ago I was in New Orleans watching an awful football game with some great UM alumni. I love anythign with a hint of "nawlins" in it.
October 20th, 2016 at 12:30 PM ^
looks delicious; will have to give it a try this weekend as well
thanks!
October 20th, 2016 at 12:35 PM ^
October 20th, 2016 at 12:36 PM ^
October 20th, 2016 at 12:39 PM ^
Come on! Where is the hummus in this dish?
Well let me help, as the carrott humus is surprisingly great with shrimp. But let us not forget carrots ugly yet surprisingly easy cousin, White bean. So good with almost every receipe.
Love this receipe anyways, and can't wait to start it up this weekend.
October 20th, 2016 at 12:44 PM ^
Meijer has Heirloom Carrots @ $2.99 per 2lbs all day!
Slice'em lengthwise, and roast'em for 10-15 minutes in salt, olive oil and pepper (grill or oven broiler), and eat-em plain, or, with a bit of balsamic, and/or goat cheese (or sour cream in a pinch!)
Delicious!
October 20th, 2016 at 1:00 PM ^
Balsamic with Goat cheese.... Perhaps some white bean hummus? I'm in.
October 20th, 2016 at 12:40 PM ^
Damn you. DAMN YOU FOR TEMPTING ME WITH THAT INCREDIBLY TASTY LOOKING FOOD WHEN I'M BROKE TILL 1AM!!
October 20th, 2016 at 12:50 PM ^
I made the smoked armadillo eggs 2 weekends ago. They were awesome! This is one of my favorites each week. Keep up the good work. Do you have any recipes for smoked ham?
October 20th, 2016 at 1:45 PM ^
I'm glad you liked the armadillo eggs. I may make some more this weekend. Here is a smoked ham recipe we did awhile back. The stuffing balls are my favorite.
http://mgoblog.com/content/harbaughs-homecoming-ham-w-stuffing-balls
October 20th, 2016 at 5:33 PM ^
Thanks! I'm planning on smoking this and a Brisket for Thanksgiving, unless you post something I can't resist trying around that time.
October 20th, 2016 at 12:54 PM ^
What cap do you have the that egg?
I'm finding the daisy wheel they come with is a little too tempramental for holding a temp...
How do you like it?
October 20th, 2016 at 1:42 PM ^
That is a Smokeware cap. I got it at my local grilling store, but just noticed they are available on Amazon. I think I paid $35.00. I love it. It looks cool and holds the heat well.
October 20th, 2016 at 1:02 PM ^
would you change anything as far as the recipe by leaving the shrimp out in regards to ingredients or cooking time?
October 20th, 2016 at 1:45 PM ^
I'd go with alligator chunks, or a really meaty white fish like a mahi mahi. Or just plain ol' chicken (but you'd have cook it for longer obvs)
October 20th, 2016 at 1:51 PM ^
Allergic to shellfish...
You, sir, have no idea about how much that sucks for you.
October 20th, 2016 at 2:24 PM ^
nearly dying from an anaphalactic reaction at 17 at a Red Lobster....
trust me...I know....
October 20th, 2016 at 4:05 PM ^
Weird. I had a prophylactic reaction when I was 17. :-)
October 20th, 2016 at 4:10 PM ^
I was 20.
October 20th, 2016 at 4:21 PM ^
The reaction was -- she said no!
October 21st, 2016 at 7:33 AM ^
she eventually said, yes!
October 21st, 2016 at 4:38 PM ^
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October 21st, 2016 at 4:39 PM ^
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October 20th, 2016 at 1:05 PM ^
October 20th, 2016 at 1:17 PM ^
thing. I'm in this odd work purgatory...with no morning UFR. And now I'm starving because I planned to eat my lunch during UFR reading.
October 20th, 2016 at 1:58 PM ^
Finish your lunch and the UFR will post!
October 20th, 2016 at 3:38 PM ^
I'm thinking substituting a lb. of shrimp with a pound of big honkin' scallops, and using some beautiful Polish snausages (not that crappy pre-cooked/smoked kielbasa stuff).
October 23rd, 2016 at 4:29 PM ^
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This is awesome, and if we can cook with electric smoker, it will be delicious.
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