Smokehouse Recipes

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