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Try This: Smoked Shrimp
“That doesn't sound like a good idea. I'm against it.” Anthony Bourdain wasn’t quite buying the concept of smoked shrimp. All that changed, however, when he visited Calumet Fisheries for his show No Reservations and took his first bite. That’s because the shrimp has the perfect amount of smokiness, enhancing, rather than shrouding, its natural sweetness.
It should come as no surprise that Calumet Fisheries knows what it’s doing. After all, the shop was started in 1928, when it was run by current owner Mark Kotlick’s father and uncle. Shrimp emerged as the house specialty over the years, and the team still smokes these tasty crustaceans in a shack right outside. Cherry wood and white oak creates smoke that engulfs the shrimp and wafts out toward customers, who usually enjoy their meals in their cars or—when it’s nice out—on the nearby bridge.