Red Chili Shrimp: Pan Seared or Smoked over Cedar

Everyone likes shrimp, right? However, it’s too often deep fried (boring), sauteed in heavy grease (yucky), or devoid of flavorful elegance (insulting). This spicy shrimp recipe, however, features New Mexico red chili along with a nice blend of spices that can be further enhanced by infusing smoke from Western Cedar wood chips using a stove-top smoker. The combination of red chili and western cedar bring the delicate shrimp character to New Mexico perfection. Like any worthwhile dish though, this has many steps and takes a bit of effort, but it easily fits into the cycle time of the rest of your meal prep. Serve over a bed of yellow rice, black rice, or couscous and drizzle with the sauce you’ll make from the shells and marinade.

Note: If you don’t have a stove-top smoker, steps are included for pan searing the shrimp Creole style.

Ingredients

  • 1.5 lbs Large Shrimp with shell, and deveined – thawed
  • 16 oz Chicken stock
  • 2 TBL Avocado oil
  • 1 TBL Worcestershire sauce
  • 4 TBL Butter – divided
  • 2 TBL NM Red Chile powder
  • 1 TBL ground black pepper
  • 2 tsp Fresh Rosemary – minced, or 1 tsp dried Rosemary
  • 1/8 tsp Cayenne pepper (optional for those who like a little kick)
  • 1/8 tsp Old Bay seasoning (optional)
  • 6 Garlic cloves – minced
  • 0.5 Lemon – juiced

Process

  1. Mise en Place – measure and prepare you ingredients prior to starting.
  2. Prepare Shrimp
    1. Peel shrimp and retain shells for sauce.
    2. Put shrimp in large bowl.
  3. Marinade Shrimp
    1. Pour olive oil over shrimp and season with chili, peppers, and seafood seasoning.
    2. Toss shrimp to coat with oil and spices.
    3. Cover with film and refrigerate 1 to 4 hours.
  4. Make Sauce
    1. Heat saucepan over Med heat.
    2. Add 1 TBL butter and allow to melt.
    3. Add shrimp shells and stir until shells become pink and fragrant, ~2 mins.
    4. Add chicken stock and bring to a boil.
    5. Reduce heat to simmer and cook ~30 mins.
    6. Strain sauce through fine mesh strainer into a bowl, discarding remnants.
    7. Stir lemon juice and Worcestershire into the sauce.
    8. Add 3 TBL butter to the hot saucepan.
    9. Add garlic and rosemary and cook ~1min.
    10. Add sauce and bring to a boil, then reduce for ~5mins.
    11. Adjust to taste; add salt, more pepper or red chili, etc.
  5. Smoke or Pan Sear Shrimp
    • If Smoking: With 10 mins to go on the initial sauce simmer (step 4.5), start stove top smoker.
      • Pour ~2 TBL of cedar chips in bottom of smoking tray.
      • Place drip tray over chips and cover with foil to help with cleanup.
      • Place smoking grate on top and arrange shrimp allowing space between pieces.
      • Insert lid but leave slightly open.
      • Heat smoker using Med heat until chips start to smoke.
      • Close lid and smoke for ~10 mins (timing depends on how hot you run the smoker)
      • Turn off heat and let smoker cool so you don’t fill kitchen with escaping smoke.
      • If shrimp is not fully cooked, finish with pan searing.
    • If Pan Searing: Start after step 4.10.
      • Heat saucepan on High until pan is very hot.
      • Sear shrimp in dry pan until browned, ~1min per side.
      • Set aside until sauce is done.
  6. Serve Shrimp
    • Serve over a bed of yellow rice, black rice, or couscous and drizzle with sauce.
    • Garnish with parsley or cilantro.
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