I love grilled shrimp but I have never really cared for it with tomato based commercial barbecue sauces. I just find them too sweet for the already sweet shrimp.
I have been using Koss Sauce for several of my recent cooks. It is a barbecue sauce but it isn’t as sweet as most and doesn’t have the big tomato base taste of most. I thought it might go well with shrimp.
I tossed 16 medium shrimp with creole seasonings (you can make your own or use a commercial blend) and then Koss sauce.
I preheated my Louisiana Grills pellet smoker to 220 F with a grilling grate in the smoker. I smoked the shrimp for 15 minutes.
I brushed the shrimp with the Koss sauce remaining in the bowl and smoked for 10 more minutes.
This is incredible. The Koss Sauce has a touch of tart with just enough sweet to balance. By using a small amount for a glaze it doesn’t overpower the shrimp and just gives it a nice colour, a complex taste and a great bit of spice.
The Old Fat Guy
- 16 medium shrimp, shelled and deveined
- 75 ml (1/3 cup) Koss Sauce
- 3 ml (1/2 tsp) creole seasonings
- Preheat a smoker to 220 F. You could also cook on a gas grill over low indirect heat. I like to use a grilling tray.
- Toss the shrimp with the sauce and seasonings.
- Smoke for 15 minutes.
- Turn the shrimp and brush with any sauce remaining in the mixing bowl.
- Smoke for 10 minutes.