Shrimpy ABT's

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Disco-this recipe for shrimp abt with a horseradish sauce just sparked my interested, I just made horseradish last wk.First time doing it, was simple easy.you need a gas mask when you take top off of food processor, try sometime
 
I just had ABTs last night. The frozen, deep fried variety. This recipe is a must do next weekend. Looks awesome.
 
Disco-this recipe for shrimp abt with a horseradish sauce just sparked my interested, I just made horseradish last wk.First time doing it, was simple easy.you need a gas mask when you take top off of food processor, try sometime
Har! I have had similar experience with fresh horseradish! It is powerful stuff. I have never tried making my own but I do have a buddy who grows horseradish and makes a great sauce.
 
Thanks so much! I hope you like it!
Disco,I was looking to make some horseradish with a little more potency,I got it, I peeled the root of any skin layer and then grated it with grater blade in fp ,this is where it gets dangerous, when you take lid off of fp, stand back or your eyes will water and your sinuses will pour, add purified water well water will give you off taste a tbl. at a time dont add vinegar for 3 min. add white vinegar a tbl. at a time vinegar tames it down, make as potent as you like. I like mine kicking, I got what I wanted.Make sure you store in inverted jars to maintain potency. Give it a shot.
 
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Disco, this is an outstanding recipe. I took a swipe at it yesterday.

Wife and I "don't do hot", so we decided to go with sweet bell peppers.

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Laid everything I needed out (and even then, forgot the darn cocktail sauce).

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I used about half a bag (8 oz) of ready to eat, frozen tail off shrimp and about 7-8 green onions.

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Ran that through my Hamilton Beach chopper, while a full brick of cream cheese was softening in the microwave.

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Then, added the cream cheese. (Here's where I forgot the cocktail sauce, but I added it in before it was too late).

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I guess I was the last person on earth to realize this was a really common shrimp dip.

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I let the dip rest and went to work on the peppers. Quartered them from the bottom, then trimmed out the seeds and the membrane. Then split the quarters into eighths.

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Used a spatula to fill them (you'll notice three of them are white, the others are pink. Kind of when I remembered the cocktail sauce.
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With these peppers, I thought a half slice would work, but some of them were taller, so they needed two halves. All wrapped and ready to go. Went out and fired up my Dyna-Glo smoker.
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In the meantime, had some shrimp dip left over that went well with crackers and pretzels.

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Got the smoker up to about 200 then put them in about an inch apart, two rows per tray.

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Kept the smoker around 220 for about 2 hours and 15 minutes and pulled them.
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Finished product. Loved by all except "the hot people" who thought it needed more kick.

Three bell peppers, a pound of bacon yielded 24 ABT's.
 

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Disco,I was looking to make some horseradish with a little more potency,I got it, I peeled the root of any skin layer and then grated it with grater blade in fp ,this is where it gets dangerous, when you take lid off of fp, stand back or your eyes will water and your sinuses will pour, add purified water well water will give you off taste a tbl. at a time dont add vinegar for 3 min. add white vinegar a tbl. at a time vinegar tames it down, make as potent as you like. I like mine kicking, I got what I wanted.Make sure you store in inverted jars to maintain potency. Give it a shot.
Somehow I missed this until now! Sounds like a great idea!
 
Disco, this is outstanding recipe. I took a swipe at it yesterday.

Wife and I "don't do hot", so we decided to go with sweet bell peppers.

View attachment 370712
Laid everything I needed out (and even then, forgot the darn cocktail sauce).

View attachment 370706
I used about half a bag (8 oz) of ready to eat, frozen tail off shrimp and about 7-8 green onions.

View attachment 370714
Ran that through my Hamilton Beach chopper, while a full brick of cream cheese was softening in the microwave.

View attachment 370713
Then, added the cream cheese. (Here's where I forgot the cocktail sauce, but I added it in before it was too late).

View attachment 370708

I guess I was the last person on earth to realize this was a really common shrimp dip.

View attachment 370705
I let the dip rest and went to work on the peppers. Quartered them from the bottom, then trimmed out the seeds and the membrane. Then split the quarters into eighths.

View attachment 370709

Used a spatula to fill them (you'll notice three of them are white, the others are pink. Kind of when I remembered the cocktail sauce.
View attachment 370702 View attachment 370703 View attachment 370704
With these peppers, I thought a half slice would work, but some of them were taller, so they needed two halves. All wrapped and ready to go. Went out and fired up my Dyna-Glo smoker.
View attachment 370701
In the meantime, had some shrimp dip left over that went well with crackers and pretzels.

View attachment 370711
Got the smoker up to about 200 then put them in about an inch apart, two rows per tray.

View attachment 370707
Kept the smoker around 220 for about 2 hours and 15 minutes and pulled them.
View attachment 370715
Finished product. Loved by all except "the hot people" who thought it needed more kick.

Three bell peppers, a pound of bacon yielded 24 ABT's.
Looks stellar! I love the colour of the peppers. A big like for changing up the recipe for your tastes! That is how new dishes come about!
 
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