Cajun Injector Electric Smoker Owner's Manual - Smoked Shrimp Kabobs

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.