Smoked Shrimp and Scallops with Sweet Garlic Rub

Discussion in 'Non-fish Seafood' started by wullybully, Apr 8, 2008.

  1. wullybully

    wullybully Fire Starter SMF Premier Member

    12 large prawns, about 1 pound.
    12 large sea scallops, about 1 pound

    Sweet Garlic Rub
    3/8 cup brown sugar
    3 tbs minced garlic
    2 tbs seasoned salt
    2 tbs paprika
    1 tbs chili powder
    1 tbs black pepper
    1 tsp dry mustard
    ½ tsp cayenne pepper
    ½ tsp ground ginger
    Adapted from “Sweet Garlic Rub" from Paul Kirks Championship Barbeque.

    I used 2 tbs of the rub on the shrimp and 2 tbs on the scallops.
    The rub was applied to the scallops and shrimp the night before.
    The smoker was running at 270-300F.
    I put the scallops in 10 minutes before the shrimp.
    Scallops were smoked for about 25 min.
    Shrimp were smoked for about 15 min.

    They turned out a bit to spicy for our taste, but they were smoky and perfectly cooked. Next time I will cut back on the paprika and chili powder in the rub.
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  2. master_dman

    master_dman Meat Mopper

    Ooohhh.

    I loves me some shrimp. Those look fabulous. Thanks for sharing..
     
  3. billybones

    billybones Smoke Blower

    Besides being too spicy, how did those turn out? I've done many variations with smoking shrimp, but for me the best I've ever done has been a combination of smoking and grilling.
    I wrap place a roasted red pepper in the center of the shrimp, wrap the shrimp with a slice of prosciutto, and cold smoke for about an hour. I take out everything in my ECB accept the top grate and I put just enough wood in the bottom pan to get the thin blue smoke. Then I transfer from the smoker to a hot charcoal grill to crisp up the prosciutto. Ohhhhhhhh baby. My friends made two lbs of those disappear in less than a minute! Give it a try.
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmm, shrimp and scallops, two of my favorites.[​IMG]
    Thank you for the recipes!
     
  5. Those look great wully bully!!! Great job. [​IMG]
     
  6. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Man I can almost taste them, and they almost taste REALLY GOOD!!!!!


    [​IMG]
     
  7. Jumbo scallops and jumbo shrimp, there IS no substitute...........

    Try blackening the scallops and shrimp in a cast iron pan on your BBQ side burner, makes for a crispy crust and a tender moist inside.

    Time to go to the freezer and pull something out for dinner, thanks for the shrimp/scallop suggestion.!!!!!!!!!!
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on a great smoke, I have shied from doing shell fish as they might turn out rubbery. The heat you mentioned will mostly come from the cayenne and not the paprika, unless it is the hot version from Spain or Hungary. Chile powder has less heat than cayenne.
     
  9. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    That looks great. I will have to give that a try sometime soon. Thanks for the recipe.
     
  10. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I've never smoked shellfish before although the pics of the scallops and prawns have me seriously thinking about it. My concern would be the same as rich, that they would turn out rubbery.

    WullyBully, how did they turn out?
     
  11. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Great lookin' seafood, WullyBully!!.....[​IMG] I have yet to try any seafood that I do not like......IT'S ALL GOOD TO ME!!

    As for the heat (spice) in your rub, I would also consider cutting back on the black pepper, as it has a tendency to go from "delicious" to "way too much" with just a slight change in recipe. IMHO, I would probably cut the black pepper and the chili powder in your recipe in half. I don't see where the paprika would be cause for great concern as far as heat goes.....unless you're using some of Richtee's favorite Hungarian paprika....[​IMG].

    Otherwise, the rub looks great to me!!

    Thanks for posting the pics!!......[​IMG]

    Hope this helps,
    Eric
     
  12. wullybully

    wullybully Fire Starter SMF Premier Member

    Thanks for all of the great comments!

    No, they really were not rubbery. But that was why I had the temp up as high as I did, I didnt want them in the smoker to long. When I have done scallops on the grill, they come out best over a really hot fire to sear the outside. I wasnt sure about the "low and slow" of the smoker. But I will deffinetly try it again.

    Yes, I think it probably was the peppers that gave it the heat, so I will try cutting back on those next time.

    Thanks
    LB
     
  13. morkdach

    morkdach Master of the Pit OTBS Member

    scallops taste ok i cant remember ever eaten any but htey sure look good
     
  14. jerkyaddict

    jerkyaddict Meat Mopper SMF Premier Member

    WullyBully look's like you did a bang up job there bro my two fave's in the smoke shrimp and scally's i plan on givin your rub a try , keep up the good work and great qview[​IMG]
     

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