Smoked Shrimp Kabobs
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Yield: 4-6 servings
Ingredients:
2 lbs.
Fresh large shrimp
Cajun Injector® Teriyaki and Honey Recipe Marinade
2
Red sweet peppers
2
Yellow sweet peppers
1 - 8 oz.
Package of fresh mushrooms
1
Large onion
Metal or bamboo skewers
1/2 cup
Water
1/4 cup
Oak or Pecan Wood Pellets
Method:
Set the smoker temperature to 185˚F. Peel and devein shrimp, leaving the tails
on. Inject shrimp with 1/4 ounce marinade per shrimp. Cut peppers and onion into
1 inch pieces. On metal or soaked bamboo skewers, alternate shrimp and veg-
etables, beginning with peppers and alternating shrimp, mushroom, and onion.
Place kabobs on rack in the Cajun Injector Electric Smoker. Pour 1/2 cup of water
into drip pan in smoker. Place 1/4 cup Oak or Pecan Wood Pellets into wood pellet
chute, and ensure that no pellets remain in chute after loading. Smoke for about
15-20 minutes or until shrimp are opaque.
Basil - Wrapped Smoked Corn on the Cob
Prep Time: 10 minutes
Cook Time: 1-1/2 - 2 hours
Yield: 4 servings
Ingredients:
4
Ears of corn, husked
Aluminum foil
4 tbsps.
Butter, melted
Cajun Injector® Quick Shake® Cajun Shake® Seasoning
24
Fresh basil leaves
1/2 cup
Water
1/4 cup
Oak or Pecan Wood Pellets
Method:
Set the smoker temperature to 225˚F. Place corn on foil and brush generously with
melted butter. Sprinkle with Cajun Injector Quick Shake Cajun Shake seasoning.
Place basil leaves evenly around corn. Carefully close foil around cobs. Place corn
on rack in the Cajun Injector Electric Smoker. Pour 1/2 cup of water into drip pan
in smoker. Place 1/4 cup Oak or Pecan Wood Pellets into wood pellet chute, and
ensure that no pellets remain in chute after loading. Smoke for 1-1/2 - 2 hours.
Summary of Contents for Electric Smoker
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