00:00Are you tired of boring shrimp? I'm going to show you how to level up your shrimp with some Cajun
00:05seasonings that's going to want to make that special. Someone give you a little right on your
00:10lips. Let's go. Guys, so I'm just using some pre-cooked shrimp. I like to use pre-cooked
00:22shrimp because I prefer shrimp that's already been mud veined. I'm not interested in eating
00:26shrimp poop. So I'm starting with this. Now you can do this exact same recipe with uncooked
00:32shrimp if you want. I just would suggest you don't eat the poop, but that's up to you. I picked
00:37this
00:37Cajun injection up because it was on discount at my local grocery store and I wanted to try it on
00:41some other stuff. But of course I had to buy like 37 bottles because I'm a glutton. So we're going
00:46to
00:46go for a Cajun shrimp and we're just going to pour that Cajun seasoning right down on top of it.
00:52One
00:52thing with shrimp is it's very easy to dry it out when you cook it, especially when you're dealing
00:56with shrimp that's already been cooked. So you don't want that to happen. Now we also want to
01:01make sure that it has a deep, rich kind of flavor to it. So we're going to hit it with
01:05a little bit
01:05of parquet. You can use straight butter if you want to, but I'm really a big fan of parquet.
01:12Now we're also going to hit it with some lemon juice, but before we do that, we're not going to
01:16waste that zest. We're also going to get some lemon zest right down on top of there.
01:24Next, we're going to hit it with the juice from said lemon. And we're only going to give it about
01:28half of a lemon here because this bad boy is juicy as hell and we don't have a whole lot
01:33of shrimp.
01:35Our last step is we're going to take Old Bay seasoning. There really is nothing better for
01:39seafood. And we're just going to give it a healthy little dose very slowly from the shake. There we go.
01:47Give it a healthy dose of that Old Bay. Don't be scared. We got a lot of liquid in here.
01:52Guys, that's all it takes. We're going to get this on the smoker at 250 degrees for about an hour.
01:58Again, the shrimp is cooked. So all we're really trying to do at this point is really nail in that
02:02flavor.
02:46Guys, so we started off with pre-cooked shrimp that had already been mud veined. We threw it in a
02:52pan. We used some Cajun injection and we threw some parquet in on top of it and then gave it
02:57a
02:57generous dose of that Old Bay seasoning. We threw it on the smoker. We gave it about an hour with
03:02some
03:02of that sweet cherry wood. And now we have some delicious Cajun shrimp. Look at that. Fred's going
03:10to be helping us today. Smells great. You can smell that injection on there. That marinade. Go ahead and
03:16grab one. What do you think of the smell?
03:20Smells good.
03:21You ready? Let's go.
03:32It's sweet. It's savory. It's got a nice mix of spices. It's Fred approved. I'm talking with my
03:40mouth full because I got no class.
03:42Obviously it's Fred approved. I love shrimp.
03:45It's very good.
03:47Guys, super basic shrimp recipe. It's going to make you look like a straight grill G.
03:53I'm getting it all. Guys, skullandmortar.com. We don't sell Old Bay, but we sell all kinds of
03:58stuff that you'll love to cook with. Also, make sure you hit that like and subscribe. We are getting
04:02very close to 10,000 subs. And remember for every like that we get on our videos for the rest
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04:08year, we're going to donate one penny to charity. So go ahead and make your boys suffer. One penny
04:15doesn't sound like a lot until you hit that like button a lot of times. You know what I mean?
04:20Let's make it happen. Guys, I'll see you next week with a brand new video.
04:25We're bringing back...
04:26Oh, that's it. We'll just leave it at that. We'll see you next week at a brand new video.
04:30What were you going to say? We're bringing back what?
04:32I don't know.
04:33We should bring Sexy back.
04:35No, I don't. I lost track of what I was going to say.
04:38Is it in there?
04:39What?
04:41So after we get you looking dope as possible in your skull and mortar t-shirt, we got to get
04:46to
04:46the cooking. We might as well get that food tasting fly as possible with your beach bum barbecue rub
04:51made exclusively by skull and mortar. It's award-winning. It's going to take your food from
04:56the top to... from the bottom to the top. And after we sauce you up, we might as well rub
05:03you up, my
05:03friends, with that skull and mortar rub. That's right. Don't be a pervert. We're not talking
05:08about that kind of rub up, my friend. We're talking about the rub that you put on your
05:12meat. Again, come on, dude. Have some class. Put this on your chicken, your pork, your beef,
05:20your fish. It doesn't matter. You can put it on anything. If you can find something you can't
05:24put it on, shoot me a DM because you'll literally blow my own mind. Check it out now at skullandmortar
05:29.com.
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