Queens Of Quisine Seafood Seasoning And Rub
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!
Provided by kitty.rock
Categories Southwest Asia (middle East)
Time 5m
Yield 3 tablespoons mix, 1-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
THE FAMOUS SEAFOOD SEASONING RECIPE
This one really wasn't that hard to crack...The ingredients are printed on the container! The only difficult part was working out the correct ratios for each spice, or herb... But patient perseverance, and good ol' 'trial and error' saved the day. The original Old Bay® Seasoning was invented in the 1940's by an American-German immigrant named Gustav Brunn. Initially, it was intended only for use on crab meat (as there was plenty of it in the Chesapeake Bay area where Gustav lived!), but in the last decade or so, it's used in other food areas, such as poultry and salads.
Provided by The Colonel's Kitchen
Categories 100+ Everyday Cooking Recipes
Time 15m
Yield 180
Number Of Ingredients 12
Steps:
- Mix the salt, celery seed, dry mustard powder, red pepper, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined. Store in an airtight container.
Nutrition Facts : Calories 1.1 calories, Carbohydrate 0.1 g, Fat 0.1 g, Fiber 0.1 g, Sodium 245.7 mg
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