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Leaf-Wrapped Smoked Shrimp
Stuffed with Cream Cheese and Feta

This is just a little bit fussy. Don't worry about wrapping the shrimp perfectly - just slap them together. It will work fine and still be very pretty. Boursin cheese may be substituted for the cheese mixture.


Goat Cheese Spread

  • 8 ounces cream cheese, softened
  • 2 ounces fresh goat cheese or feta cheese, softened
  • 2 cloves garlic, minced
  • 1/4 cup snipped fresh chives


  • 2 pounds large shrimp (18-20 count), peeled and deveined
  • 15 medium-size spinach or arugula leaves
  • 5 slices prosciutto (optional), cut lengthwise into strips
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 1 to 2 tablespoons olive oil


  1. Place 3 or 4 flavored wood chunks or wood chips in water to soak or the wood pellets in a heavy-duty aluminum foil packet with holes poked in it. Prepare an indirect fire.
  2. Goat Cheese Spread: Meanwhile, combine the ingredients in a medium-size bowl with a wooden spoon or in a food processor.
  3. Shrimp: Spoon 1 tablespoon of the Goat Cheese Spread onto each shrimp. Wrap half of the shrimp loosely with a spinach leaf or slice of prosciutto. Place the shrimp in a disposable aluminum pan. Lightly season with sea salt and pepper, then drizzle lightly with olive oil.
  4. When ready to smoke, if using a kettle grill or charcoal smoker, place the drained wood chunks or foil packet on the coals; in an electric smoker, place the chunks or packet beside the heating element. Fill the water pan with water and place the pan in the smoker. If using a gas grill, place the drained wood chips or foil packet in the back of the grill.
  5. Place the wrapped shrimp on the smoker rack, close, and smoke until they have a pleasant smoky aroma, about 30 minutes.

Source: adapted from Fish and Shellfish Grilled and Smoked by Karen Adler and Judith Fertig

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