Quick Smokey Shrimp Kebabs
QUICK SMOKEY SHRIMP KEBABS
Shrimp is always a favorite and when you add a touch of smoke it becomes even more special. Shrimp doesn't take much time at all in the smoker to absorb flavor. To make meal prep even quicker, use pre-cooked frozen shrimp for your next kebab extravaganza. Just be careful not to over-smoke or over-cook the shrimp. A few minutes in the smoker and a few minutes on the grill is all it takes for this visually impressively and tasty meal.
INGREDIENTS:
1 pound pre-cooked, pre-cleaned shrimp
6 whole mushrooms
6 whole cherry tomatoes
2-3 cups chopped into bite-sized vegetables/fruits such as bell pepper, onion, pineapple, and or zucchini
Smokehouse Wood Chips (Apple or Alder)
MARINADE INGREDIENTS:
2 tablespoons olive or canola oil
1 clove pureed garlic
1/2 teaspoon pepper
1/2 teaspoon cumin
In a medium bowl, mix all marinade ingredients together until thoroughly combined. Toss shrimp with marinade and let sit at room temperature 10 minutes.
GLAZE INGREDIENTS:
2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon finely chopped cilantro
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon white rice or vinegar
1 tablespoon soy sauce
In a medium bowl, mix all glaze ingredients until thoroughly combined.
(Vegetables and fruit can also be marinated in the glaze, double the recipe if using as a glaze and a marinade.)
DIRECTIONS:
Prepare Little Chief Smoker or Big Chief Smoker by filling with wood chips. Always make sure clean foil lines the smoker pan to avoid off-flavors. Plug smoker in and pre-heat until chips begin to smoke.
Remove shrimp from marinade and place on teflon screens atop smoker racks. Place shrimp in smoker and smoke 10-15 minutes.
Remove from smoker and thread on to skewers with or without desired vegetables and fruit.
Brush all kebabs with glaze.
Grill over high heat 1-2 minutes per side adding more glaze if desired.
Serve immediately.
Recipe by: Tiffany Haugen