The wife and I are in the middle of "dry january", so no drinking which is pretty BORING, especially with all these great play off games. On top of that, we aren't eating meat in January which = DOUBLE BORING (but we are eating fish and shellfish). Needless to say, it's tough to come up with meal ideas, but we both feel great, and it's nice to restart the system at the beginning of the year. We make chicken wings a lot, so decided to do a play on that, and made some grilled buffalo shrimp and smoked white fish dip for appetizers to eat while watching the playoff games.
Did the snake method with some cherry wood chips, and smoked the fish for about an hour at 200-210 degrees.
I had the shrimp marinating in Frank's hot sauce for a couple hours then dredged them in flour, egg, then panko and let them set for a half hour.
While the shrimp were setting up, I pulled the fish off, and fired up a full chimney of charcoal. While the chimney was going I mixed up the smoked fish with cream cheese, chopped green onion, capers, fresh lemon juice, horseradish and tobasco sauce. Threw the shrimp and smoked white fish dip on the grill for about 15 minutes at 450 degrees, flipping the shrimp half way through the cook.
When the shrimp and smoked fish dip was pretty much ready, I grilled up some sliced baguette drizzled with olive oil to spread the dip on.
Everything off the grill and ready to eat! We served some carrots, celery, blue cheese dressing and Frank's red hot sauce with the buffalo skrimps.
Everything turned out amazing! Hope everyone is having fun watching the games
Topic: Playoff's Smoked White Fish Dip & Grilled Buffalo Shrimp (Read 1867 times)