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Tea Smoked Shrimp


1/3 cup long-grain rice
2 tablespoons loose black tea
2 tablespoons brown sugar
5 dried red chilies, optional
3/4 pound large shrimp, shelled, deveined
2 teaspoons sugar
2 teaspoons caraway seeds
1 teaspoon salt

Combine sugar, salt and caraway seed in 1 cup of water. Stir to dissolve. Add shrimp. Cover and refrigerate 30 minutes. Smoke 7-8 minutes. Serve with a remoulade sauce or sweet and hot mustard. Posted to the BBQ List by Kit Anderson - - - - - - - - - - - - - - - - - - NOTES : Basic Wok Smoking Method Combine ingredients in a bowl. Line a 12-14 inch wok with aluminum foil allowing 4 inches of overhang. Put smoking mixture in bottom of wok. Set a 10 inch cake rack about 3 inches above mixture. Set wok over moderate heat until thin streams of smoke begin to rise. Arrange food to be smoked on rack in a single layer and place cover on wok. Crimp the foil all around the lid to completely seal the wok.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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