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Smoking hot shrimps with lemongrass

Smoking hot shrimps with lemongrass

Food & More

Barbecook Smoker
Barbecook grill basket, greased with peanut oil
Barbecook Hickory wood chips, soaked in water
Large scampi, cleaned
For the marinade
2 cm
fresh grated ginger
1 bunch
coriander leaves, finely chopped
chilli pepper, de-stoned and finely chopped
3 tablespoons
olive oil
4 tablespoons
lemon juice
1 tablespoon
sesame oil
1 tablespoon
soya sauce
1 large clove
garlic, finely chopped
1 tablespoon
Maple syrup
1 sprig
lemongrass per person’ lightly crushed
5 tablespoons
coarse sea salt

Smoking food used to be the best way to preserve it longer. Today smoking is really hot again! Not only top chefs are fans, even amateur cooks are making more and more use of the smoker. With the Barbecook Smoker, which can be operated with the familiar Barbecook ease of use, you can easily get started yourself.

Made in no time

  1. Skewer the raw scampi on the lightly bruised lemongrass branches, put them in a plastic freezer bag and pour in the marinade. Put the bag in the refrigerator for up to two hours while you get your smoker smoke ready. 
  2. Smoking in the Barbecook Smoker is easy. The versatile Barbecook Smoker is a garden fire, barbecue and smoker in one. You hot smoke in this top act too, which maintains a temperature between 50 and 80 °C. This cooks the scampi while they get a smoke flavour at the same time. 
  3. Light some charcoal at the bottom of the Smoker with the Barbecook charcoal starter and some firelighter blocks
  4. The taste sensation during the smoking is determined by the type of wood of the chips or flakes you use in your Smoker. Once the charcoal is nicely white-hot, add the (soaked) Barbecook Hickory wood chips. Then place the scampi skewers in the Barbecook-grill basket on the grill at the top of the Smoker. Then close the Smoker and let the smoking begin!
  5. Check regularly whether the scampi skewers are cooked.
  6. Fingerlickin’ good!

TIP: Fill the Barbecook wood chips bag with water to soak the chips. One bag of Barbecook wood chips is intended for one smoking. Place the soaked wood chips in a pierced papillot before putting them on the hot coals.

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