Smoke cooking imparts a delightful flavor to shellfish. In this recipe, the shrimp are cold smoked and then sautéed to seal in this mellow sweet flavor. The sautéed scallions and barbecue sauce combination makes for a zesty sauce that complements the past and smoked shrimp. This is also a great recipe for smoked crab, clams or calamari.
3 oak wood chunks (use hickory as substitute)
20 fresh medium raw shrimp, peeled and deveined
6 tablespoons extra virgin olive oil
6 small green onions (scallions), chopped
3 cloves garlic, minced
1/2 cup thick barbecue sauce
1/2 teaspoon pure chili powder
1/2 cup dry white wine
1 ½ lb. penne pasta, cooked al dente and drained
Salt and freshly ground pepper
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh chives
Place wood chunks on charcoal or lava rocks; do not use liquid in water pan. Arrange shrimp in smoker basket and set on upper level grill. Cold smoke shrimp for 20 to 30 minutes.
In a sauce pan, heat olive oil over medium heat and sauté scallions and garlic for 5 minutes, stirring frequently. Add smoked shrimp and sauté for 2 to 3 minutes on each side until done. Remove shrimp, cover and set aside. Add heated barbecue sauce, chili powder and wine. Bring to a boil, stirring frequently. Add pasta, toss and heat until piping hot. Add smoked shrimp and heat 1 minute more. Season with salt and pepper. Serve in warm pasta bowls and garnish with Parmesan cheese and chives.