Quantcast

Shrimp with Three Dipping Sauces Recipe

Shrimp with Three Dipping Sauces  Recipe

Smoking shrimp with a stovetop smoker creates a thrillingly addictive, fun-to-eat cocktail-hour food that’s also a great appetizer.

“Wait! What?”

Yes, there is such a thing as a stovetop smoker. If you don’t already own one (Athena, Camerons, and Nordic Ware are top brands), you can make one in a pinch as long as you have a stainless steel or aluminum roasting pan and a flat wire roasting rack that fits inside it. The smoking chips that you use in a stovetop smoker are like coarse sawdust. They’re made from a variety of hardwoods—apple, cherry, and hickory are common—and you can buy them at stores such as Target or from cookware retailers such as Williams-Sonoma. Learning your way around a stovetop smoker (see Notes on Successful Stovetop Smoking, below) adds a new vector of creative exploration to your repertoire.

Serve these smoked shrimp with one or all three dipping sauces.–Matt Lee and Ted Lee

LC To Smoke or Not to Smoke Note

As lovely and easy as smoking is, the real oomph in this shrimp recipe is the assortment of not one but three (three!) dipping sauces. Don’t get us wrong, the smoking part is nice, though not essential—not by a long shot, not when you have dipping sauces this swell. You can instead simply grill or steam your shrimp and set them out with the dipping sauce—whether one, two, or all three.

Shrimp with Three Dipping Sauces Recipe

  • Quick Glance
  • 30 M
  • 30 M
  • Serves 4 to 8

Ingredients

  • For the shrimp
  • 1 pound large shell-on shrimp
  • 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 clove garlic, grated
  • For the Lemon Chive Mayo Dip
  • 1/2 cup store bought or homemade mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons finely chopped or snipped chives
  • 1/4 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 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 store-bought or homemade Sriracha sauce, plus more to taste

Directions

  • 1. Prepare the shrimp as desired, whether smoked*, grilled, or steamed.
  • 2. Prepare any or all of the dipping sauces by whisking the ingredients together in a small bowl.
  • 3. 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.)

*How To Smoke Shrimp On The Stovetop

  • 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.)
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Back to Shrimp with Three Dipping Sauces Recipe on Leite's Culinaria