Every summer, we take a trip up to Barcelona in Westfield, NY and grab some smoked salmon and shrimp from a local vendor. It is usually a great drive to get them. If we are in the mood and the beach is not full of people, we can look for the sea glass that comes in from Lake Erie. More often though, we do some antiquing in the local shops, stop by the farmers market for some local cheese and vegetables for a charcuterie board and take our bounty home to feast on.
Don’t forget to stop by any of the wineries and grab a dry white to go with your smoked fish. Try Johnson Estate – I think they have a better dry selection. Our region has very sweet concord grapes. So make sure you do some tastings while you’re there.
This diner screams Americana. And trivia note… Bruce took me to Westfield the day he proposed and I had breakfast that morning in this diner, egg bagel sandwich. He proposed later that night but we spent the day hanging out in Westfield so it always is fun for us to spend a romantic day up there.
However, it is a bit of a drive and we do have our own smoker. We do recreate the delectable smoked shrimp at home. The electric smoker we use is convenient because I can set the time and temp, dump in the wood chips and let the magic happen. The steady heat and smoke make the shrimp perfect and pink in about 20 minutes. You can use whatever wood chip you want but I prefer the Apple Chips because it gives the shrimp a smoky sweet flavor that pairs well with the fresh lemon juice.
Smoked Shrimp with Apple Wood Chips Recipe
- 1 lb Uncooked Shrimp
- 1 Lemon juice only
- 1/2 cup Butter melted
- 1 tbsp Garlic Powder
- Apple Wood Chips
Place Shrimp on a cooking sheet. Pour melted Butter over the Shrimp. Squeeze lemon over the shrimp. Sprinkle with Garlic Powder.
Place in electric smoker preheated to 225° with apple wood chips for 15-20 minutes or until your uncooked shrimp turn a pink color.
Serving Size 2 | 663 kcal | 8 Carbs | Fiber 49 g | Sugars 1 g | Cholesterol 694 mg | Protein 48g