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!

• Ready In: 5 mins
• Serves: 1-6
• Yields: 3 tablespoons mix

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

1. Measure ingredients and combine. Pour into a small air-tight jar.
2. Keep in a cool, dry place until ready to use.
3. FOR RUBS:.
4. Rinse fish and pat flesh dry with paper towels.
5. Use 1 to 2 tablespoons and rub on all exposed parts of fish (except skin).
6. Prepare fish as desired.
7. FOR STIR-FRY or SAUTE:
8. Add 1-2 teaspoons seasoning to a zip-lock plastic bag or a bowl. Add seafood of choice and shake to coat thoroughly.
9. Melt butter or heat oil over medium-low heat.
10. Add shrimp or other seafood to pan.
11. Cook until done and remove from pan.
12. FOR GRILLING:.
13. Add 1-2 teaspoons seasoning to a zip-lock plastic bag or a bowl. Add seafood of choice and shake to coat thoroughly.
14. Prepare on grill as desired.
15. TO SERVE:.
16. Serve with couscous or brown rice, with a green salad or vegetable dish.