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Smoked Fresh Maine Shrimp

This simple preparation of cold-water Maine shrimp is easy as can be.
Yield: 4
Cook Time: 30 minutes plus 1 hour’s marinating
Ingredients
  • 3 tablespoons light brown sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons Chinese cooking wine or dry sherry
  • 1 tablespoon Chinese oyster sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon Chinese five-spice powder
  • 1/4 teaspoon Chinese chili oil
  • 60 fresh Maine shrimp, heads removed (about 1 1/2 pounds with heads)
  • 2 tablespoons long-grain rice
  • 2 tablespoons black tea leaves, preferably Lapsang souchong
Directions
Dissolve 1 tablespoon sugar in vinegar in a bowl large enough to hold shrimp. Stir in wine, oyster sauce, salt, five-spice powder and hot oil. Rinse shrimp, add them and toss to coat. Cover, and marinate at room temperature for 1 hour. Drain shrimp.

Line a wok and its cover completely with aluminum foil. Mix remaining sugar with rice and tea, and spread in bottom of wok.

Place wok over high heat. Cover. Fragrant smoke should start to rise after about 5 minutes. Place shrimp on steaming rack that will fit into wok, either a bamboo steamer or a collapsible vegetable steamer on legs. Place in wok, cover tightly, reduce heat to medium and smoke 10 minutes.

Remove shrimp from wok, cool to room temperature and serve to peel and eat.

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