Pan-Smoked Shrimp With Orange Sauce
Although I love the idea of smoking foods at home, the last thing I need is another appliance in my kitchen. Pan-smoking is a great solution because it requires no special equipment.
Simply line a deep, heavy-bottomed skillet with aluminum foil, then scatter wood chips in a single layer over the foil. Use a hardwood such as hickory, cherry or mesquite. Place a small rack in the skillet, cover the entire setup tightly with aluminum foil and place over medium heat. Be sure to turn on the exhaust fan to help disperse the smoke. When you see light billows of smoke escaping after about 10 minutes, add the item to be smoked and replace the foil.
Seafood is a good choice for the harried cook because it takes on a wonderful smoky flavor in just a few minutes, then needs only a quick saute to finish cooking. In this dish, the orange juice provides a delicate counterpoint to the lightly smoked shrimp.
Assemble smoker with 1 cup hardwood chips. Place over medium heat.
Thread 4 shrimp on set of 2 parallel skewers so shrimp are stretched flat. Repeat with remaining shrimp, so that you have 3 sets of skewers.
When wood chips begin to smoke, about 10 minutes, lay skewers on rack and recover tightly with foil. If smoker is smoking too forcefully, reduce heat. Smoke until shrimp have light tan hue, 4 minutes, then remove from smoker. Remove shrimp from skewers.
Blanch snow peas in boiling salted water until crisp-tender, 1 to 2 minutes. Plunge in ice water to stop cooking and set color, then drain well on paper towels.
Bring butter and orange juice to boil in skillet over medium-high heat, 1 minute. Add snow peas, bok choy, green onion and broth. Saute until snow peas are almost tender, about 2 minutes.
Mix cornstarch with just enough water to dissolve and add to skillet, along with shrimp. Cook, stirring constantly, until shrimp is opaque and sauce thickened, 30 seconds to 1 minute. Season with salt and pepper to taste. Serve immediately over white rice.
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