Stay at home Thursday

If you don't make anything I have suggested be sure and try these shrimp. They are pan smoked, what a new adventure served with a Barbecue Hollandaise sauce. Don't tell but I ruined the pan making these shrimp. It's a good thing we did not have a buyer for our residence the day I cooked these shrimp. The recipe calls for apple wood chips I could not find any, so I used hickory instead. When you line your pan you want to be sure that you cover every thing no holes please learn from my mistake. They would be great on the BBQ it's a little to chilly for me to work outside. I know I know I need a new camera that is this week investment. Mr analytical is checking out all of the camera's if any one has any suggestions and willing to share please pass them along. My pictures do not justify all of my hard work, am I on a soap box.

Pan Smoke Barbecue Shrimp

Rub
3 tablespoons brown sugar
5 teaspoons chili powder
4 teaspoons salt
11/4 teaspoon chili powder
11/4 teaspoon paprika
1/4 teaspoon chipotle powder

Whisk the first 7 ingredients in a small bowl. Toss shrimp in rub to coat. Line heavy skillet with foil. Drain 1 cup wood chips, scatter in skillet. Place round rack or steamer rack over chips. Cover skillet with foil, wrapping tightly to seal. Place lid atop foil. Cook over high heat until smoke begins to form about 5 minutes. Carefully remove lid and top layer of foil. Place half of shrimp in a single layer on rack. Cover skillet tightly with foil, them place lid on smoke shrimp 5 minutes. Remove wood chips and replace with other wood chips and repeat with remainder of the shrimp.

2 lbs deveined uncooked shrimp tail left intact

2 cups apple wood chips soaked in water 1 hour

Barbecue Hollandaise Sauce

3 large egg yokes
3 tablespoons water
1 tablespoon fresh lemon juice
1/8 teaspoon hot pepper sauce
11/2 cups butter (this is way to much 1 stick would be just fine)
2 teaspoons prepared barbecue sauce

Whisk first 4 ingredients in medium bowl. Place bowl over saucepan of barely simmering water. Whisk egg mixture until light and fluffy about 3 minutes. Whisk in butter in slow steady stream; continue whisking until thick and smooth. Whisk in barbecue sauce. Remove saucepan from heat; let stand while grilling shrimp.