Smoked Shrimp and Corn Salad

A plethora of barbecue treatises have invaded the book market over the last few years. Famous barbecueistas like Chris Schlesinger, Bobby Flay and Adam Lang are just a few who have put out veritable tomes on everything you wanted to know about grilling and smoking. Unfortunately as user friendly as these books try to be, the end result for the average bbcue schmo out their in grill-land is often to become overwhelmed – especially when it come to smoking. You know what I mean: rules on the size of wood chips, type of wood chips, soaking times for the chips, where to locate the chips on the coals or gas burners (don’t get me started on that snobbish debate about charcoal versus gas which is in my estimation after years and years of cooking on both for literally thousands of folks – pure bullshit – but that is the subject of another screed), brining etc. etc, etc. While there are some fundamental scientific principles you need to know, smoking does not have to be that complicated – especially when it comes to what I call quick and dirty smoking – QDS. QDS works best on shell fish and veggies because smoke permeates these foods really easily. Here’s a relatively stress-free recipe that will give a nice hint of smoky flavor turning corn and shrimp into a cool alternative summer salad. There are a few steps here but they’re not that complicated.

INGREDIENTS

3- 4 shucked ears of corn
1 pound medium or large shrimp – (For those lucky enough to have a Trader Joes near them, go get a bag of large shrimp)
1 large Haas avocado or 2 medium sized ones cut in small cubes
2 meaty plump tomatoes – (seed them if you have time) cubed
2 scallions finely diced or 1 medium red onion diced
3 thinly sliced radishes
1 Handful of pitted black or green olives, thinly sliced
1 teaspoon of minced well-drained capers
2 teaspoon kosher or coarse grain salt
1/4 teaspoon of white pepper + 1/4 teaspoon black pepper
2 teaspoons chipotle chili powder or new Mexican chili powder (I prefer the chipotle or the smoked Spanish paprika (pimento) powder - but these are more difficult to find)
Juice of two lemons
6 heaping tablespoons of olive oil
1 tablespoon sherry or sake

2 cups of woods chips – almost any kind will work contrary to popular bbcue wisdom 1 sheet of heavy duty aluminum foil
Charcoal or gas grill

DIRECTIONS

1. If you are using a charcoal grill light up about 15 brickets but make sure you keep the grill off because you still need to put the smoking chips on; if you are using a gas grill turn burners to medium and also remove the grills.

2. Put wood chips in aluminum foil and splash just a spray of water on them, then wrap chips in aluminum foil. Using a fork poke 6-8 holes in the aluminum foil  and set aside

3. In a bowl mix 3 tablespoons of the oil, juice of 1 lemon, chili powder and 1 teaspoon of the salt. Baste the corn and set aside.

4. Dry the shrimp well in a cloth towel and then split them partway down the spine – this exposes more shrimp meat to the smoke. Toss the shrimp in remaining chili infused olive oil.

5. When coals have a layer of white ash on them, put the packet of chips on or do the same with the gas grill. Using a tongs or cooking glove put the grill back on. Put the top on the barbecue or close the hood if it is gas.

6. In about 2 minutes you will see smoke, at that point put on your shrimp and corn and cover.

7. Cook for 5 minutes. Then, contrary to all that is holy in smoking lore, take cover off and turn shrimp and corn – recover and cook for about 3 minutes.

8. Remove corn and shrimp.

9. Cut corn from cob – it’s easiest doing this in a deep bowl. Once the kernels are cut off toss with your hands to separate all the kernels.

10. Cut the shrimp into pieces about the same size or maybe a little bigger than the corn. Put shrimp in bowl with corn.

11. Lay in avocado, tomatoes, radishes, scallions, olives and capers. Toss well.

12. Add remaining salt and pepper and remaining olive oil. Toss well

13. Add remaining lemon juice and sake or sherry. Toss well and serve.

Makes 4-6 servings

©2009 Paul Mones, The Uncomplicated Gourmet