Ingredients

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

Directions

  1. In a large bowl, toss the shrimp with tandoori paste. Place the shrimp on smoker racks. 
  2. Set the smoker to 225°F using Bradley Flavor Bisquettes of choice (Alder, Apple, and Pacific Blend work great).
  3. Smoke the shrimp until they turn pink. This can take 30-45 minutes. Chill the shrimp in the fridge.
  4. Slice the English cucumber into ½ inch rounds. Make 16 cucumber rounds.
  5. 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