Smoked, Dried Shrimp

Name: Smoked, Dried Shrimp
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 20 serving
Ingredients: 1 pound shrimp, shells on; 1/4 cup kosher salt

User Reviews

4.4

15 reviews

Good

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
20
Calories
23 kcal
Course
Condiments
Cuisine
African

Smoked, Dried Shrimp

Elizabeth Hodge

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You can of course skip the smoking step if you feel like it, but I think it adds another layer of flavor. Any shrimp will work here, but I used Gulf shrimp.

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Ingredients

Servings

1 pound shrimp, shells on
1/4 cup kosher salt

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Instructions

Mix the salt with a quart of water until the salt dissolves. Submerge the shrimp in this brine for at least 4 hours, and overnight is better.
If you want to smoke your shrimp, lay them out in your smoker in one layer. Smoke over the wood of your choice -- I prefer alder or oak -- for 2 hours. Keep the smoker fairly cool, about 180 degrees Fahrenheit.
Now it's time to dry your shrimp. You can dry them in the hot sun if you live in a hot, dry place. Or in an oven set on its lowest setting. I use a dehydrator. I start it at 135 degrees Fahrenheit, then after an hour or so, drop it to about 110 degrees. The shrimp are done when the snap in half cleanly.
Let them cool to room temperature and pack into a glass jar. I add a silica pack desiccant to prevent any unwanted moisture from building up. They should keep this way a year.

Notes

Note that prep time doesn't include brine time, and cook time doesn't include drying time.

Nutrition Information

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Calories 23kcal (1%) Protein 5g (10%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 57mg (19%) Sodium 1591mg (66%) Potassium 18mg (1%) Vitamin C 1mg (1%) Calcium 34mg (3%) Iron 1mg (6%)