Welcome to a mouthwatering journey on Dad Got This, where we're firing up the grill for a culinary escapade like no other! Get ready to tantalize your taste buds with our Caribbean Shrimp Stuffed Smoked Salmon recipe. Packed with a symphony of spices and creamy goodness, this dish promises to be a showstopper on your Ninja Woodfire Grill or smoker. Join us as we dive into the art of perfectly smoked salmon, stuffed with savory shrimp and a burst of Caribbean flavors. It's time to elevate your grilling game and indulge in a dish that's Dad-approved and utterly delicious!
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Top Tip
When stuffing the salmon fillets, make sure to cut a deep enough slit to accommodate the shrimp mixture without overfilling. This ensures that the flavors meld together beautifully while cooking, creating a harmonious and satisfying dish.
Recipe
Caribbean Shrimp Stuffed Smoked Salmon
Equipment
- Ninja Woodfire Grill or other Smoker
- Wood Pellets or Wood
- Cutting Board
- Knife
Ingredients
- 8 oz Cream Cheese
- 1 teaspoon turmeric
- 1 teaspoon Cumin
- 1 teaspoon Corriander
- 1 teaspoon Ginger
- 1 tablespoon Granulated Garlic
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Brown Sugar
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 Red Bell Pepper
- 1 tablespoon Lime Juice
- 16 large raw shrimp chopped into small pieces
- 4 center-cut salmon fillets roughly 6oz/170g each
Instructions
- Preheat your smoker to 200F or 93C & take the cream cheese out to come to room temp & soften.
- Remove shells, devein and chop the shrimp. Then cut the shrimp into small pieces.
- Dice the bell peppers. You only need about ¼ of each pepper. You can use a single bell pepper if you want if you do not care about color.
- Mix all of the seasonings together.
- Mix the shrimp. Cream cheese, garlic, the peppers, and 1.5 tablespoon of the spice mixture together.
- Cut a slit into the salmon filets, dust them with some more of the spice mixture, and stuff them with the shrimp mixture.
- Squirt the lime juice over all the fish pieces.
- Place the salmon on the smoker and cook until the salmon reaches 135F or 57C.
Video
Notes
Nutrition
Ingredient and Equipment Links:
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