Garlic Butter Hatch Chile SMOKED SHRIMP (This is SO GOOD)

If you need a reason to eat garlic butter, this is it. And it's absolutely irresistible. The smoked shrimp is swimming in melted butter, roasted hatch chilies, garlic, and spices. The best thing is there are few ingredients and it only takes 30 minutes to cook. I see you, garlic butter fan. I got you. All right, let's dive right into the ingredients. Yeah, that was a dad joke. So with the shrimp, it does not matter what size of shrimp that you get. You really just want to get two pounds. If you do have larger shrimp, they may take a little bit longer to cook than smaller shrimp. So the timing will vary. My recommendation would be at least medium-sized shrimp, but larger the better. So when purchasing shrimp, try to get fresh if possible. If they are frozen, make sure that they're completely thawed and that the water is drained out. All right, next we've got hatch chilies. These are roasted and diced, which is really important for this recipe. You want them in very small pieces because it's going to be sitting in all of that melted garlic butter. Don't worry, it's coming. You can see I've obviously got the green chilies, but I had a couple orange ones in here that I'm going to throw in because I like it hot. Now if you don't have hatch chilies, and I'm sorry, you can use diced green chilies. You could use roasted poblanos. You can even use chipotle. Really mix up the recipe and make it what you want to. Then for the seasoning, I'm going to be using Sedona sand. This is an elevated chili powder with salt and herbs. So it's going to give this shrimp a real big boost of flavor. If you don't have Sedona sand, you can mix some salt with your favorite chili powder. It'll get it close. Okay, so let's go ahead and season the shrimp. And we're going to use about two teaspoons, maybe a little bit more. And then we'll just stir them. Coat. It's really simple. You don't need any oil because they're going to be swimming in butter. And you don't want to over season them either because the butter is salty, which we'll talk about in a second. I tested the recipe with no seasoning and with a lot and with just about this amount, which is about a teaspoon per pound. And it makes the savory flavors of the seasoning just pop and enhance that shrimp. All right, let's set this aside. Then we got to melt this butter. Once the butter has been gently melted, go ahead and add in. You want a half cup of roasted hatch chilies. I am not measuring. I'm doing more because I want it spicy. Just mix that in. Then we're going to add four cloves of garlic that have been grated. Mix it all together so that everything is well incorporated. And you just use a fork. And this is almost all the cooking that you have to do. So if you're using Sedona Sand like me, I recommend salted butter. It's the perfect amount of salt to bring out all the flavors of the hatch chilies. If you are mixing your own flavors, just be aware that salted butter is going to add more salt and you don't want to overdo it. One thing I forgot to mention, you can find this recipe in my cookbook. And it's one of my favorites because it's so simple. Sometimes I just don't want to spend a lot of time on the smoker. You got to cook for a large party. You just get an appetizer down. Boom. This is the recipe. I'll leave the link in the description below. All right. Now we need a skillet. From here, we just want to build a circle of shrimp around because they need to be a flat layer. Now this is a pretty big skillet. This is a 14-inch skillet because I have a little bit more than two pounds of shrimp. But two pounds of shrimp will generally fit into a 12-inch skillet. So just consider that. Boom. There we go. And before you pour the butter in, stir everything up. You don't want all the chunks at the bottom of this. And then just pour it all over. And then we'll mess with the shrimp in just a sec. And just take your same fork and push that chili butter into all the crevices. Just move the shrimp around. You just want to make sure that they're completely swimming in that chili butter. All right. So I'm going to go ahead and put the skillet in the smoker. It's set at 275. It's going to be in there for about 20, 30 minutes or so. I want to point out that the butter's already started to harden. And that's because it wasn't stupid hot when I poured it in here. You just need it melted enough to cover everything. So this is a good sign it hasn't been cooking the shrimp. So one thing about smoking shrimp, especially while it's resting in hot butter, is you can overcook it pretty quickly. USDA recommends cooking shrimp to 145. But at that time, the shrimp get real tight and rubbery. So I like to cook them to around 130 and then pull them off. Because as they rest, they'll continue to cook a little bit. But then they won't be so tough. And that's really gross. I'm waving this around. This is a Thermapop. So it's got a really thin needle. You can get this from Thermoworks. I've got a link in the description. I always use this for seafood. Since it has a thinner needle, it doesn't break open any kind of fish or shrimp. I don't want shrimp with a bunch of holes in it. All right. Off to the smoker. Smoker's ready to go. I'm just going to go ahead and pop this on here in the top rack. And we'll check on this in about 20 minutes. All right. It's been about 25 minutes. Let's take a peek. So you can see here that the shrimp is nice and pink. It's slightly curled, but not curled up really tight. Meaning that it's not overcooked. I did check the temperature of the shrimp too. It's about 130. So let's go ahead and pull it off. All right. Let's bring this in. Holy cow, does this smell delicious. So I don't know about you, but garlic butter needs bread. So I toasted up some French bread. I made some little crostinis in the oven. Just put some oil and put it in the oven for about 400 degrees at maybe 10 or 12 minutes or so until they got nice and crispy. And now I'm going to taste. This is the best part. Got to dip into that shrimp butter. Cheers. Oh man, this is like last meal kind of good. Wow. Let's get a little bit more of that butter there. You know what's coming. Ah, the beard. This is totally like one of my favorite cookbook recipes just because everything just goes so well together. And hatch chilies alone just have this nice, rich, buttery flavor that comes out when you roast them. They're so special. And obviously shrimp and garlic butter just go together. So this is like seriously one of my just top 10 meals, period. You may be asking, is the shrimp smoky? And yes, it is. It really doesn't need that much time. You could turn it down to 250 if you really wanted to have a little bit extra smoke. But I find that 275, especially on a pellet grill, totally gives it just that kiss of smoke to where you're not eating. And it's like this bitter flavor. Speaking of eating, seriously, try this recipe. It's so quick. It's simple. And it's packed with flavor. Don't forget to like and subscribe. And I'll see you guys next time. Cheers.