Queens of Quisine Seafood Seasoning and Rub
"Enveloping the spectrum of spices used in North Africa and the Middle East, this combination has a spicy-smokey aroma and a bit of bite when eaten. Savory mixed with sweet, this rub can be used on fish and seafood, broiled, baked, stir-fried or grilled. Created to represent our ZWT 6 team in the Wild Card Challenge, I chose a wide variety of spices and brought them together to create a mysterious and delicious combination fit for royalty -- the Queens of Quisine! When testing the recipe, I prepared large wild Key West shrimp and stir-fried them with olive oil. Delicious!"
photo by Annacia
- Ready In:
- 5mins
- Ingredients:
- 13
- Yields:
-
3 tablespoons mix
- Serves:
- 1-6
ingredients
- 2 teaspoons smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried lemon peel
- 1 teaspoon onion powder
- 1 teaspoon lemon pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried cilantro (optional)
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 - 1 teaspoon sea salt (as preferred)
- 1⁄2 teaspoon garlic powder
directions
- Measure ingredients and combine. Pour into a small air-tight jar.
- Keep in a cool, dry place until ready to use.
- FOR RUBS:.
- Rinse fish and pat flesh dry with paper towels.
- Use 1 to 2 tablespoons and rub on all exposed parts of fish (except skin).
- Prepare fish as desired.
-
FOR STIR-FRY or SAUTE:
- Add 1-2 teaspoons seasoning to a zip-lock plastic bag or a bowl. Add seafood of choice and shake to coat thoroughly.
- Melt butter or heat oil over medium-low heat.
- Add shrimp or other seafood to pan.
- Cook until done and remove from pan.
- FOR GRILLING:.
- Add 1-2 teaspoons seasoning to a zip-lock plastic bag or a bowl. Add seafood of choice and shake to coat thoroughly.
- Prepare on grill as desired.
- TO SERVE:.
- Serve with couscous or brown rice, with a green salad or vegetable dish.
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Reviews
-
This mix might be intended but it will be a great seasoning for anything fauna or flora. I skipped the pepper flakes and added 1/4 tsp of chayenne. I coated a baramundi fillet and baked it for 15 mins @ 400f. It came out perfectly cooked and with no added fat at all, gotta love that :D. Made for Diabetic Awarness Month '10. -
5 stars of yum from here! I reduced the recipe to make 1 TBS rub for two salmon filets, I used hot smoked paprika and cayenne instead of the red pepper flakes. I added 1 t of brown sugar splenda only because I like a hot/sweet contrast. There was more than enough seasoning to coat the two pieces. I I sprayed the filets with cooking spray, rolled the fish in the spices, and baked in a foil lined pan coated with cooking spray. Served atop a veggie laden green salad and a curry vinegarette. Dinner was easy & delicious! I will definitely be adding this to my collection of under 30 minute meals. Terrfic job on creating a recipe! Made for ZWT6.
Tweaks
-
5 stars of yum from here! I reduced the recipe to make 1 TBS rub for two salmon filets, I used hot smoked paprika and cayenne instead of the red pepper flakes. I added 1 t of brown sugar splenda only because I like a hot/sweet contrast. There was more than enough seasoning to coat the two pieces. I I sprayed the filets with cooking spray, rolled the fish in the spices, and baked in a foil lined pan coated with cooking spray. Served atop a veggie laden green salad and a curry vinegarette. Dinner was easy & delicious! I will definitely be adding this to my collection of under 30 minute meals. Terrfic job on creating a recipe! Made for ZWT6.
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida
