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Big Poppa Smokers Presents


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Hickory Smoked Shrimp

Cooking Grill: Memphis Pro
Pit Temperature: 225
Desired Internal Temperature:
Cooking Time: about 45 min.
Pallets Used: Briquettes
I tried the Hickory Smoked Shrimp recipe from the Big Book of BBQ by Southern Living. 3 pounds unpeeled, large fresh shrimp 3 lemons, sliced (layer with shrimp) 1/2 to 2/3 cup hickory-flavored barbecue sauce 1/2 cup dry shrimp-and-crab boil seasoning 1 teaspoon pepper 1 teaspoon hot sauce 3/4 cup butter or margarine, cut up 3/4 cup dry white wine I didn`t have a fresh lemon on hand so I used lemon juice.. Layered the shrimp in my skillet, sprinkled with lemon juice, brushed the shrimp with hickory Q sauce, sprinkled with dry crab boil seasoning, black pepper and hot sauce. Then dotted with butter. Added 3/4 cup of wine to the skillet and placed in the Memphis Pro using Hickory pellets. Smoked at 225 degrees for about 45 minutes...stirring every 15 minutes or so. Served with plenty of napkins and cold beer. :) They were pretty tasty! Thanks for looking.

Posted on: 2016-03-13 04:18:23 Forum URL:: NO URL