A few weeks before our trip to Oregon, Danny and I continued to hear of this thing called a Traeger. I wasn't reluctant to try something new, but skeptical of what our Grandparents had praised as the best thing ever. It was complete unknown territory ... then it was time! Our first day in Oregon the Traeger was fired up and I became a believer. From that day forward I will only smoke with Traeger.
Treager Sake Shrimp
Recipe
24 large shrimp, shelled (leave tail on) and deveined
1/2 cup sake (Japanese rice wine)
3 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 scallion (green onion), trimmed and thinly sliced
1 1-inch piece of ginger sliced into coins
1 clove garlic, minced
1 tablespoon sesame oil
1 teaspoon sugar
1 lemon, cut lengthwise into 6 wedges
Wash and drain
the shrimp.
Make the marinade: In a large bowl or resealable plastic bag, combine
the sake, soy sauce, lemon juice, scallion, ginger, garlic, oil and
sugar. Add the shrimp and stir or massage the bag to coat. Refrigerate
for 2 hours, stirring or massaging the bag to redistribute the marinade.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes). Set the temperature to
400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Drain the shrimp (discard marinade) and pat dry. Thread 3 shrimp on each
of 8 skewers. Arrange the shrimp skewers and lemon wedges on the grill
grate and grill, turning once, for 3 to 4 minutes per side, or until the
shrimp are opaque and cooked through. Serve the shrimp skewers with the
grilled lemon wedges.
Note: If you wish, you can cut down the back of each shell with kitchen
shears and devein the shrimp.
Thanks Traeger!
Visit Traeger to find a smoker, pellets and recipes like
Sake Shrimp.
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