Although I love the idea of smoking foods at home, the last thing I need is another appliance in my kitchen. Pan-smoking is a great solution because it requires no special equipment.
Simply line a deep, heavy-bottomed skillet with aluminum foil, then scatter wood chips in a single layer over the foil. Use a hardwood such as hickory, cherry or mesquite. Place a small rack in the skillet, cover the entire setup tightly with aluminum foil and place over medium heat. Be sure to turn on the exhaust fan to help disperse the smoke. When you see light billows of smoke escaping after about 10 minutes, add the item to be smoked and replace the foil.
Seafood is a good choice for the harried cook because it takes on a wonderful smoky flavor in just a few minutes, then needs only a quick saute to finish cooking. In this dish, the orange juice provides a delicate counterpoint to the lightly smoked shrimp.