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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!


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...:)

Don Seeya said...

Hi, I read about this recipe on the smoking meats forum where people were bragging about it. I was wondering do you cook this brine and cool it before you add the fish or just use it mixed together ? I know it's hard to mix salt in cold water and thought maybe the peppers, onions and the spice flavors would mix better if cooked until hot. I hope to hear from you soon.

Don Seeya said...

I waited a while for you to post my comment and answer my question so I just made myself a rub of lemon pepper, garlic powder, onion powder and freshly ground black pepper which worked nice. Guess you're not here much lately. I did like your smoker and might make one myself someday. For now I'm using an electric smoker which doesn't hold eat well.

cowgirl said...

Don, SO sorry I haven't been on my blog lately.
Photobucket and Pinterest have made posting so difficult for me. I've slowed down coming here.

I do heat the brine just enough to dissolve everything, then chill before using.
Your recipe sounds great! I bet they came out fantastic!
Thank you for stopping by. I appreciate it Don!