4.4 from 15 votes
Smoked, Dried Shrimp
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.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 20
Calories: 23 kcal
Course:
Condiments
Cuisine:
African
Ingredients
- 1 pound shrimp, shells on
- 1/4 cup kosher salt
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.
Cup of Yum
Notes
- Note that prep time doesn't include brine time, and cook time doesn't include drying time.
Nutrition Information
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%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 23
% Daily Value*
| Calories | 23kcal | 1% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 1591mg | 66% |
| Potassium | 18mg | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.