Shane’s Smoked Shrimp on Grilled French Bread with Goat Cheese and Peach Preserves

This is an easy recipe that can be made ahead of time. Cook everything the day before the game and just assemble everything at the tailgate. If you don’t want to try and smoke the shrimp, you can always boil them or grill them. But, the smoke adds an additional layer of flavor.

The combination of flavors work well with Alabama’s own Back Forty’s Fence Post Session Ale. If you do not care for beer, they pair very well with a nice rose.

1 lb Shell On Fresh Gulf Shrimp
1/4 cup of sugar
1/4 cup of salt
1 cup of hot water
1 cup ice
2 tablespoons Cajun seasoning (I use Slap Ya Mama – buy it here)
1 loaf French bread, sliced into 1/2 inch rounds
1 tablespoon olive oil
Salt to taste (for bread)
1 small jar peach preserves
8oz goat cheese
1 small bag charcoal
1 small bag apple wood chips, soaked

Mix hot water, sugar, salt and spices. Stir to dissolve. Pour water over ice and add Shrimp. Place in refrigerator for 4 hours (overnight is fine).
Start one chimney of charcoal (chimney can be bought here). Once chimney is hot and all coals are lit, empty coals into a large disposable aluminum pan. Cover coals with soaked wood chips. Place shrimp directly over coals (make sure they have the shell on). Cover pan with another same size pan to trap the heat and smoke. Let smoke for 10 – 15 min. Remove from smoker and allow to cool. Once cool shell, and put in a zip lock then refrigerate.
While the shrimp are smoking, take the bread and drizzle olive oil over both sides and add a touch of salt. Grill over high heat to get a crust and some grill marks. It will not take but a few minutes on each side. Remove from heat and throw in a zip lock back.
At the tailgate, cover each bread round with goat cheese and add one shrimp. Top with 1 teaspoon peach preservers.