Shrimp and Peppers

April 09, 2018
Difficulty:  Easy
Prep Time:  30 minutes
Cook Time:  5 - 15 minutes (Shrimp);  90-120 minutes (Peppers)
Smoker Temp:  275 - 325 F
Meat Finish Temp: When shrimp turns from clear to white
Peppers Finish Temp:  Tender to the touch  



Ingredients
  • Creole Sauce Ingredients  (Or use Tony Chachere's Creole Seasoning)
    • 2 1/2 TBSP Paprika
    • 2 TBSP Garlic Powder
    • 2 TBSP Salt
    • 1 1/2 TBSP Pepper
    • 1 TBSP Oregano
    • 1 TBSP Thyme
    • 1/2 TBSP Cayenne Pepper  (1 TBSP for spicier)
  • Shrimp 
  • Skewer Sticks
  • Onions 
  • Peppers (Red, Yellow, Orange and/or Green)
 Prep
  1. Mix Creole ingredients above in no particular order. (Skip this step if using store bought creole)
    2. Creole Seasoning Mix
    1. If using pre-mixed Creole seasoning, we recommend using Tony Chachere's
  2. Cut Onion in half and pull rings out to stand by themselves

    3. Onions cut and rings separated; Width of Onion
    1. To cut onions, stick index finger behind the onion ring and use that as a guide for the width of your cuts
    2. After cutting up the onions, stick them on a skewer, stacking them close together 
  3. Cut Peppers in half, then cut out the top and bottom to remove seeds and "vein" 
    4. Half Peppers, Pre & Post Center Cut out
    Peppers & Onion on skewer
    1. Same as the onions. stick your index finger behind the pepper and use that as a guide for the width of your cuts.
    2. After cutting the peppers, stick them on a skewer, stacking them close together 
  4. Peel the skin and tail off your shrimp, so that the skin is exposed.
  5. Wash off the shrimp in cold water 
  6. Stick shrimp on skewer
  7. Season shrimp while on skewer
  8. Store shrimp in fridge until ready to grill
Peeled and Tailed Shrimp on Skewer (Pre-Seasoned)
Grill Setup
  • Indirect Setup with Heat Deflector Installed
  • Pit Boss K22
  • Apple wood chunks (or other flavor wood chunks or none) 
Instructions
  1. Bring grill up to temp, between 275 - 325 F.  The higher the temp the quicker the cook.
  2. Place the onions and peppers on the grill
  3. After 30 minutes with the onions and peppers on the grill, check them and rotate as needed
  4. Check onions and peppers again after an hour for tenderness.
  5. When peppers and onions are close to done, you can put the shrimp on the grill
  6. After placing shrimp on the grill STAY CLOSE to grill.  Don't forget about them because the shrimp will cook up quickly.  
  7. Check the shrimp after 6 minutes;  If not completely white, flip the shrimp
  8. Check again in another 3-5 minutes for shrimp to be white and not see through
  9. When shrimp are white, they are ready to come off
  10. Pull shrimp and veggies off skewers and serve hot.
Shrimp cooked
Notes
  • Shrimp will cook quickly on the grill, be sure to not leave them unattended
  • Rice makes a good side with this dish
  • Some people like to cook the shrimp with the tail on, I remove the tail and skin to allow the creole to season the meat of the shrimp.  If you leave the skin and tail on, the creole won't provide as much flavor to the meat in my opinion.
Peppers & Onions before placing on grill

Peppers & Onions on the grill
 
Shrimp, Peppers & Onions Cooked

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