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Let’s make some delicious smoked shrimp these were super easy to make all right first the shrimp they would been um deined and cleaned I’ll just leave the tail just for presentation purposes so I’m going to be using garlic paste that’s going to be my binder for the
Seasoning after so that we’re going to season it up you’re going to find all this in the comment section but it’s pretty much paprika onion powder garlic powder parsley so mix it all in and some uh New Mexico chili powder powder if you don’t have that you can always just use
Regular chili powder so once you combine everything everything is really nicely all mixed together now we’re going to grab a carbon steel pan and we’re going to start laying the shrimp right in there and we’re going to lay it down in one single rows like that so put them all together just like
So um you can put them I used to do them like in a kind of like a spinal thing spinal you know all the way around a spiral I mean I mean but not anymore I just do them like this single layer cuz when the butter uh melts in
Then it’s they’re all going to get it it’s not going to be just the bottom not the top shrimp so this is my second time making these these were like so delicious so just like that just keep on going all the way if you have a bigger you know
Pan you can do them you could even do it on a stainless steel pan if you like you don’t have to use this one but this one a carbon steel is pretty much a cast iron and a stainless steel uh to what I understand they’re combiner fuse or something so just like
So from here we’re going to grab around I want to say a stick and a half of butter and then we’re just going to lay that all on the very top of the shrimp and we’re going to be smoking these over Cherrywood or Chell or cherry
Pellets I’m going to be using the next gr Oak fre pellet smoker for this so just put your butter right all over the top you’re not going to cover these in and these smoke pretty quickly you want to smoke these at 250° uh for about 30 minutes you know I
Pulled them off when they’re internal temperature reached the 140 and the way I can tell is with a instant reath thermometer and these were jumbo shrimp so just let them smoke 15 minutes this how this looking like right around the 30 minute Mark they’re pretty much done
Pull them off we’re just going to garish with a little parsley and hit them with some lemon juice so these came out absolutely fantastic I and give them a go for