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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Another recipe to use with my Camaron Stovetop Smoker. These are great as a peel-and-eat appetizer, use in shrimp cocktail, shrimp tacos, or a shrimp salad. Adds a terrific flavor boost. If you're using the mini stove-top smoker, you'll need to make in two batches. Original recipe comes from Southern Living, but once again I've added my personal touch. Ingredients:
1/2 cup finely ground hickory chips |
3 lbs large raw shrimp (i like mine peeled and cleaned first) |
3 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon cajun spices (optional) |
Directions:
1. Place wood chips into center stove-top smoking pan.
2. Insert drip pan and food rack.
3. Toss shrimp with remaining ingredients.
4. Arrange shrimp on food rack; cover with smoker lid.
5. Cook shrimp over medium heat 10 minutes or just until shrimp turn pick.
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