Things You'll Need:
- Mini stovetop smoker
- Alder chips
- Shrimp
- Melted butter
- Vegetable oil
- Pastry brush
- Saute pan
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Step 1
Sprinkle about a tablespoon of alder chips on the bottom of the smoker, spreading the chips to replicate the size of the stove's burner being used to heat the smoker.
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Step 2
Place the drip pan on top of the chips. Lining the drip pan with tin foil makes the cleanup easy.
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Step 3
If the smoker's interior rack is not nonstick, brush it with vegetable oil.
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Step 4
Arrange the shelled shrimp on the mini stovetop smoker's rack, leaving space between each shrimp and between the shrimp and the sides of the smoker.
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Step 5
Brush the shrimp with melted butter.
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Step 6
Close the smoker's lid about two-thirds of the way and center the smoker on the stove's burner.
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Step 7
Turn the heat to medium and wait for smoke to come from under the lid. When you see smoke, close the lid all the way shut and set a time for eight minutes.
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Step 8
When the timer goes off, turn off the stove and remove the lid. Depending on the size of the shrimp and the temperature inside the smoker, which can get up to 350 degrees, you may want to keep the shrimp in the smoker a bit longer next time.
