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Saturday, June 28, 2008

Parmesan shrimp ala DINGLE and smoked catfish

This shrimp recipe belongs to a really great guy and an awesome smoker, that goes by the name of DINGLE. He was kind enough to share this recipe and it has quickly become one of my favorites. :)
The smoked catfish recipe comes from another awesome smoker and forum friend that goes by the name of Seboke.....I owe you both big time. :)






These are some of the catfish caught during my last camp out.



The catfish brine for 4 hours in a mixture of...

1 gal Water

1 cup Kosher Salt (I used 1/4 cup of salt)

1 cup Brown Sugar

8 crushed cloves Garlic

1 small onion, rough chopped

1/4 bell pepper, rough chopped

1 tablespoon Jalapeno hot sauce

1/4 cup teryaki sauce

1 teaspoon bay leaf flakes

I used less salt because I wanted to sprinkle the fish with some of my homemade seasoned salt.


The filets dried and seasoned....



The shrimp cleaned, deveined and ready for the smoke.....


Into the smoker with a bit of hickory...



Take the shrimp out after 30 minutes and cover with a marinara sauce, then top with cheese and parsley. (I used a mixture of parmesan, moz, and provalone...


Back into the smoker until hot and bubbly....


The fish smoked for about 2 1/2 hours....until flaky.


I made some twangy deep fried green tomato dill pickles to go with the meal...
These are some of my home made green tomato dill pickles (in the recipe section).
I used a tempora batter and panko bread crumbs for extra crunch.










The finished shrimp and fish were soooooo goooood!
You can serve the shrimp as an appetizer or over cooked pasta, or my favorite way, standing over the hot pan with a fork. :)
The catfish was flaky, tender and moist....This brine would be great with any kind of fish.









Thank you again DINGLE and Seboke, I owe ya!


2 comments:

DINGLE said...

I never did thank YOU for such a great interpretation of DINGLE'S shrimp! Thank you.

cowgirl said...

DINGLE, I still owe you a big thanks for sharing your recipe with me.
It's so delicious!!! :)

Also, I appreciate you letting me post this on my blog. :)

Thank you DINGLE...:)