Smoked Tandoori Shrimp Canapes
16 Fresh shrimp, peeled and deveined
¼ Cup tandoori paste
1 English cucumber
8 grape tomatoes, halved lengthwise
½ Cup cream cheese, softened
Bradley Flavor Bisquettes – Alder, Apple, or Pacific Blend
In a large bowl, toss the shrimp with tandoori paste. Place the shrimp on smoker racks.
Set the smoker to 225°F using Bradley Flavor Bisquettes of choice (Alder, Apple, and Pacific Blend work great).
Smoke the shrimp until they turn pink. This can take 30-45 minutes. Chill the shrimp in the fridge.
Slice the English cucumber into ½ inch rounds. Make 16 cucumber rounds.
Assemble the canapes by spooning some cream cheese on a cucumber round.
Top with a grape tomato half and a smoked shrimp. Do this with the remaining cucumbers. Serve immediately or place in the fridge to serve later.
Recipe by: Steve Cylka
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.Shop Now