Original CedarHouse™ Recipes


This is an old family recipe for Cedar Paper wrapped shrimp with garlic, herbs, and lime.  Grilling with Cedar paper grilling wraps is a cooking tool used to flavor foods that are being grilled to help retain moisture while enhancing the flavor of the shrimp with a smoky and sweet infusion.  The cedar paper grilling wraps also helps keep the shrimp from overcooking.

1 lb of shrimp peeled, washed, and deveined.
2 limes squeezed
1/4 teaspoon of sea salt
1/4 teaspoon of freshly ground pepper
3 cloves of organic garlic – pressed through garlic presser
1/4 teaspoon of dried basil
1/4 teaspoon of thyme
1 small orange
1 stalk of Green onion, zucchini, or rosemary.

Soak cedar paper grilling wraps and butcher twine in water for 20 minutes. While the cedar paper grilling wraps are soaking, combine all ingredients and mix well and let mixture stand for 15 minutes.  Cut orange in circular slices.

Lay down two orange slices on the cedar paper and then place  4 or 5 shrimp on top of the orange slices. Next lay a piece of green onion, zucchini, or rosemary  on top.  Then wrap both ends of the cedar paper grilling wraps together and tie. Cut and remove any excess twine.

Set grill on medium low heat  and bring temperature to (400 degF).  Then Place cedar paper grilling wraps on the grill for 10-15 minutes and cover.  Do not open cover.

After shrimp is cooked. Remove and let rest for 1 minutes.

Serve in cedar paper grilling wraps or remove and enjoy the amazing aroma of cedar paper grilled shrimp.



Cedar Infused Cajun Scallops
A quick recipe using cedar paper grilling wraps and three large 8-10 count scallops.

3 Large 8-10 count sized scallops
1  Cedar paper grilling wrap
1 teaspoon of CedarHouse Cajun Seafood Seasoning
2 circular slices of orange.
1 rosemary twig.
1 teaspoon of butter

Soak cedar paper grilling wraps and butcher’s twine in apple juice for 20 minutes.  Then season each scallop to taste with the CedarHouse Cajun Seafood seasoning. After cedar paper grilling wraps have soaked.  Lay the two slices of oranges down on the cedar paper grilling wrap and then place the 3 scallops on top of the orange slices.  Then lay the rosemary twig on top of the scallops.  Fold cedar paper grilling wraps over to cover the scallops and tie off the cedar paper grilling wraps with twine.  Cut and remove any excess twine.

Set grill on medium low heat  and bring temperature to (4000 degF). Place the scallop stuffed cedar paper grilling wraps on the grill and cook until done (about 10 minutes or so).  After cooked…open cedar paper grilling wraps and place one teaspoon of butter on top of steamed scallops and serve while the scallops are still in the cedar paper grilling wraps.


CedarHouse Professional Grilling

BBQ is diverse and as personal as you want it to be. So... cooking seafood or meats should be just as diverse and personal. What actually is cedar paper that we use for grilling? Simply, a very quick and easy way to enjoy an amazing cedar flavor infused into your foods is to use thin paper sheets of cedar and wrap your foods with the cedar paper sheets or veneers. This is a really fast way to get the cedar flavor without grilling on planks or smoking with traditional cedar chips.

How do they make cedar paper? Cedar paper is basically a shaving from a big plank to produce super thin veneers...we're down to 1/10th of an inch. It's almost the thickness of a standard sheet of 8.5"x11" sheet of regular white paper. You soak the cedar paper wraps in water just as you would grilling planks or smoking chips so that you produce a smoking environment as the cedar paper drys and burns a bit.

Wrapping your food in a cylinder style fashion keeps the moisture in so your food doesn't dry out. As the food cooks on the grill, the cedar paper starts to dry out and smoke to impart a wonderful aromatic and sweet smoky flavor into the food. Cedar paper is readily available, and the result will have your friends thinking that you spent twice the time on the grill.

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