♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ Got my natural casing, got the hogs on the run ♫
- [Voiceover] Welcome to BBQPitBoys.com.
Today we're cooking up some pepper shrimp kabobs at the pit.
And they're real easy to do, alright.
I've got a few different kinds of shrimp here.
Here's a medium size shrimp, head on, tail,
oh man that's good.
And here I got one of them 11/15 jumbo shrimp,
fresh outta the Gulf.
And you choose what shrimp you like,
because like I said, this recipe is real easy to do.
Now to get started, we've got some sticks, alright?
We've done this before.
We're gonna thread these shrimp
on these kabob sticks right here.
And some of you probably have noticed that
we have not removed the shells, we're keeping the shells on.
That's the best way to keep your shrimp
real moist and tender when you're grilling up some shrimp.
Don't let the food police tell ya you have to soak
these wooden skewers in water first.
Not necessary here.
Just stab it right through the shell just like that.
We've got a couple of those easy peel type
that have already been gutted.
But we prefer 'em not gutted.
Leave the shell on, they got a lot of taste and flavor.
Alright, the shrimp have been skewered.
Now I'm gonna throw 'em in this baking pan here,
we're gonna use it as a marinating dish.
Alright, these shrimp are ready for the marinade.
So let's make a marinade,
and we're gonna use this as a sauce as well at the end,
and I'll show you how to do that.
We're gonna start out with one cup of oil,
good cooking oil.
And here I've got one cup of orange juice.
And to the bowl, I'm gonna add some Worcestershire sauce,
about two tablespoons.
Oh yeah.
And here I've got some honey.
We're gonna put about two teaspoons full in.
You've gotta have some sweet with the heat, as you'll see.
Now if you've never had pepper shrimp kabobs before,
you've definitely gotta check this out,
this is some good eating.
Now to the mixing bowl I'm adding
a couple teaspoons of cumin.
And here we've got some minced garlic,
about four cloves minced.
Gotta have garlic in the marinade in this sauce.
Now I'm adding about one teaspoon of cayenne pepper,
and you wanna keep the shot glass
for the whiskey later of course.
And here we've got some red pepper flakes.
I told you this was pepper shrimp.
And we put in about one teaspoon of red pepper flakes.
Give it a good mix.
We've got some heat, but it's not that much.
And so to remedy that,
I've got about three jalapeno peppers.
Man it's gonna give it a lot of flavor.
Now you can add as many jalapeno peppers as you want,
but about three good large ones like this.
And we're gonna keep the seeds and the meat.
Now the seeds really don't contain the heat,
you should know that, right?
But all the meat, the white pulp, has the heat.
So we're gonna throw it all in there.
Just like that.
Oh man.
Are you getting hungry or what?
Alright, the jalapenos are in there.
Just to kick it up a notch, I have a couple of habaneros.
Again, the meat and the seeds are going in.
Now, first blush you're thinking,
"Oh yeah there's gonna be a lot of heat in this,"
but actually it's not, and you'll see why.
It's all about the technique.
Now to make it real pretty
and to add some of that citrus flavor,
I've got some cilantro.
And I'm gonna add about maybe
two tablespoons of chopped cilantro in there.
Again, give it a good mix.
Oh man.
Now we're gonna pour it all over these shrimp as a marinade.
Now the reason this is not gonna be super hot,
the shrimp have their shells on, right?
And these kabobs, they're not gonna be
buried in the marinade.
It's just gonna lightly coat.
And you wanna do it for about a half hour,
not too much more than that, a half hour will do.
You don't wanna cook the shrimp
until you get 'em on the grill.
Alright, about a half hour's gone by.
What we're gonna do is we're gonna save the marinade,
because now we're gonna make a sauce.
Now I'm gonna put 'em on the grill,
and here's the trick for doing shrimp on the grill,
you don't wanna do it direct over the heat.
As a lot of you shrimp aficionados know,
shrimp'll cook even looking at 'em.
I mean you barely put 'em on the fire and they're done,
and that's the way you wanna eat your shrimp.
Most establishments where you're gonna get your shrimp,
they overcook the shrimp.
And you all know that too, right?
Alright, we've got 'em indirect,
and we've got a temperature of about 250 degrees Fahrenheit.
About five minutes has gone by,
things are going good in here,
we're gonna flip 'em around.
And you may or may not have to do that on your grill,
but we're indirect cooking here
and we wanna try to let it cook evenly,
and it's not gonna take long.
As soon as it gets that pinkish color,
and it's starting there,
you flip it, get the other side for a couple more minutes.
Just like that.
Now, while we're waiting, let's get this sauce going.
Now the marinating sauce is in there,
and this is how we're gonna make it a dipping sauce.
I'm gonna take about four tablespoons of orange marmalade.
This is an orange sauce, right?
Stir it, cook it down just a little bit.
Whooey, bring it to simmer, you've got a dipping sauce.
Alright, this shrimp is done.
Pull 'em off the grill.
Look at that.
Eat 'em off the stick just like that.
While we've got the space we're gonna add some more kabobs.
Lord have mercy, there's a shrimp dish right there.
Let me throw more of these guys on there.
(rock music)
Put the cover on, cook them for about five minutes.
And once you simmer that sauce for a bit or two,
you can just paint it on.
We got shrimp, we got pineapple, we got cherry tomatoes.
Can you smell that?
It smells good.
Now it should go without saying by now
that we do apologize for eating in front of you like this,
but we call this pit master privilege.
Oh and one more thing.
This here is how to eat head-on shrimp.
You grab it, you bite the heat right off,
suck out them brain juices, oh yeah.
Next time you're looking for a shrimp recipe for your pit,
check out BBQPitBoys.com.
(crow cawing)