By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS480s Pellet Grill for Blackened Shrimp Étouffée, just in time for Mardi Gras!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers Wood Fired Oven and shakes up a classic appetizer with his recipe for Bacon Wrapped Grilled Shrimp Cocktail!
By
Tom Jackson
Chef Tom fires up the Napoleon Phantom 500 for Coconut Shrimp! Breaded in smoked coconut, then fried on the side burner, these coconut shrimp are served along side a scratch-made honey mango chile sauce for dipping.
By
Eric Gephart
Chef Eric Gephart fires up the Kamado Joe for these simple, flavor packed Chipotle Shrimp Tacos!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for some incredible, cheesy shrimp Tacos Gobernador cooked on the cast iron griddle in the Yoder Smokers YS640s Pellet Grill.
By
Tom Jackson
Chef Tom fires up Aaron Franklin's PK Grills PK300AF Charcoal Grill for Chimichurri Grilled Shrimp Bowls packed full of charred shrimp & veggies, couscous and smoky chimichurri sauce!
By
Tom Jackson
Chef Tom fires up the Napoleon Phantom for a San Francisco classic, Cippino Seafood Stew, featuring an array of fresh seafood and plenty of charcoal grilled goodness!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to smoke up some fresh sausage, then turns the firebox into a grill for these grilled shrimp and sausage skewers!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers Flattop Adjustable Charcoal Grill for Grilled Shrimp Spring Rolls. Fresh, light and bright with tons of flavor!
By
Tom Jackson
Chef Tom fires up the Napoleon Prestige for a Grilled Cajun Shrimp Pasta, featuring charcoal grilled shrimp skewers, Andouille sausage, veggies, bow-tie pasta and a creamy Cajun Béchamel sauce.
