Shrimp Boil Kicked up with Smoke

If a shrimp boil isn't already delicious on its own, kick it up a notch by adding smoke flavor! For the boil part, I follow the simple recipe on Food.com. However, I use fresh corn on the cob cut in half and use baby red potatoes. Frozen easy-peel shrimp, thawed before boiling, works well.

For the smoke part, I set up my smoker as described in Option1 of my "Declare Independence to Your Smoke Source" blog. I regulate the propane flow to keep the smoker at 170 degrees. After the boil is complete, I transfer it to several containers that that have openings / holes in the bottom and stack them on their own individual racks in the smoker (see foto below). The holes in the containers allow the smoke to penetrate the food. I cover the top of each container with aluminum foil to trap as much of the upward smoke flow within the container for maximum permeation. I let the boil smoke for 30-45 minutes.