bionicgal posted 05-04-98 6
Smoking Shrimp, Prawns, or Crayfish
These three species are processed the same, so if you find a recipe for one you could substitute the other.
Peel the raw shrimp and put into a basic fish brine (which follows).The amount of time for brining will vary with size, anywhere from 15 to 45 minutes. Remove from brine, rinse in fresh water, and put on racks or sheets of aluminum foil in which you have made small holes, to dry.
Begin smoking at 85* F for about 15 min. Increase the temprature gradually to 135*F.
Check the shrimp after about 60 minutes, it should have a rich amber color. You can try one of the smaller ones to see if they are done to your liking......if not continue smoking as needed.
Basic Fish Brine:
4 gallons water
5 lb salt (8 cps)
1 lb dark brown sugar
1 1/2 cp lemon juice
2 Tblsp liquid garlic
2 Tblsp liquid onion
1/2 cp molasses
Dissolve the salt in the water, then add the other ingredients.
If you can't find the liquid garlic or onion you can substitute powdered but they don't disolve in water well. You could use fresh garlic or onions but be sure you peel them first and mash them.
Since this is just a basic brine there are lots of things you can add or subtract to make it "your own", such as dill or what ever your favorite herb is.