Shrimp with Three Dipping Sauces
User Reviews
5
2 reviews
Excellent
Shrimp with Three Dipping Sauces
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These shrimp with three dipping sauces (and believe us, you're going to want to try all three) make an outstanding appetizer, whether smoked, steamed, or grilled.
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Ingredients
For the shrimp
- 1 pound large Shrimp shell-on
For the Garlic Buttermilk Dip
- 1/4 cup buttermilk (either low-fat or full-fat)
- 1/4 cup sour cream
- 1/2 teaspoon kosher salt or more to taste
- 1/4 large garlic grated, clove
For the Lemon Chive Mayo Dip
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons chives finely chopped or snipped
- 1/4 teaspoon lemon zest, grated
- 2 tablespoons lemon juice fresh
- 1/2 teaspoon kosher salt plus more to taste
For the Sriracha Buttermilk Dip
- 1/4 cup buttermilk (either low-fat or full-fat)
- 1/4 cup sour cream
- 2 teaspoons Sriracha sauce plus more to taste, store-bought or homemade
Instructions
- Prepare the shrimp as desired, whether smoked*, grilled, or steamed.
- Prepare any or all of the dipping sauces by whisking the ingredients together in a small bowl.
- When the shrimp are done, you can serve them immediately, warm from the smoker or grill or steaming basket, or let them cool to room temperature and then refrigerate them until ready to serve. Serve the dipping sauces alongside. (The cooked shrimp and sauces can be refrigerated for up to a day.)
Notes
- Sure, you can smoke shrimp outside in the smoker or on the grill. But you can also smoke shrimp inside on the stovetop. Although we can tell you from experience that a darn good ventilation system is essential unless you want all your worldly belongings to be perfumed with the waft of wood.
- If using a stovetop smoker: Place 1 tablespoon applewood chips in the center of a stovetop smoker pan. Lay the shrimp on their sides on the rack of your smoker. Slide the smoker lid in only partly. Turn the burner to medium and center the pan above it. When you see the first wisp of smoke rise from the smoker, cover it completely and continue to smoke until the shrimp are pale orange, firm, and cooked through, 20 to 25 minutes. (Resist the urge to place your face directly over the pan when you uncover it.)
- If using a roasting pan: Be aware that your roasting pan will discolor. If you prefer your roasting pan nice and shiny, you may want to buy a stovetop smoker or a second inexpensive roasting pan to devote exclusively to smoking. Place 1 tablespoon applewood chips in the center of a 9-by-13-inch stainless steel or aluminum roasting pan. Wrap the roasting rack in aluminum foil, then place it in the pan. Place the shrimp on their sides in a even layer on the rack. Cover the roasting pan with a large sheet or two of heavy-duty aluminum foil, crimping the edges tightly but leaving one corner uncrimped. Turn the burner to medium and center the pan above it. When you see the first wisp of smoke rise from the pan, cover it completely and continue to smoke until the shrimp are pale orange, firm, and cooked through, 20 to 25 minutes. (Resist the urge to place your face directly over the pan when you uncover it.)
Nutrition Information
Show Details
Serving
1serving
Calories
393kcal
(20%)
Carbohydrates
4g
(1%)
Protein
25g
(50%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.1g
(5%)
Cholesterol
223mg
(74%)
Sodium
992mg
(41%)
Fiber
0.1g
(0%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4to 8 servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 393kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 223mg | 74% |
| Sodium | 992mg | 41% |
| Fiber | 0.1g | 0% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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