Seafood Rub Recipes

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PORK, BRISKET, OR SEAFOOD DRY RUB



Pork, Brisket, or Seafood Dry Rub image

Provided by Robert Irvine : Food Network

Time 10m

Yield about 10 ounces

Number Of Ingredients 11

2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon ground white pepper
1 teaspoon ginger powder
1 teaspoon ground cumin
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons light brown sugar
1 tablespoon seafood seasoning (recommended: Old Bay Seasoning)
1 tablespoon coarsely ground black pepper
2 tablespoons dry mustard (recommended: Coleman's)

Steps:

  • In a bowl, whisk the ingredients until well combined. Use as dry rub for pork, brisket, or seafood.

THE FAMOUS SEAFOOD SEASONING RECIPE



The Famous Seafood Seasoning Recipe image

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

6 ⅓ tablespoons salt
3 ⅔ tablespoons ground celery seed
2 ½ teaspoons dry mustard powder
2 ½ teaspoons red pepper flakes, ground
1 ½ teaspoons ground black pepper
1 ½ teaspoons ground bay leaves
1 ½ teaspoons paprika
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
¾ teaspoon ground cardamom
½ teaspoon ground cinnamon

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

SEAFOOD SEASONING



Seafood Seasoning image

A blend of savory, salt, and heat that elevates the flavor profile of fish, especially on the grill.

Provided by Mary Cressler | Vindulge

Time 15m

Number Of Ingredients 7

1/4 cup kosher salt
1/4 cup coarse ground pepper
1/4 cup dry mustard
1/4 cup smoked paprika
2 tablespoons granulated garlic
2 teaspoons dried sage
1 teaspoon cayenne

Steps:

  • In a medium size bowl combine ingredients and incorporate.
  • Using a large funnel, place the dry rub in a mason jar and portion out based upon recipe. Will stay fresh up to six months in a dry, airtight environment.

BOBBY'S RUB FOR FISH



Bobby's Rub for Fish image

Provided by Bobby Flay

Categories     condiment

Time 5m

Yield 1/4 cup

Number Of Ingredients 6

3 tablespoons ancho chile powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/2 teaspoon ground black pepper

Steps:

  • Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.

THE BEST DRY RUB FOR FISH AND SEAFOOD



The Best Dry Rub for Fish and Seafood image

This make-ahead spice rub for fish and seafood is great on everything from salmon and halibut to shrimp and scallops! It keeps for a LONG time, too. Try it!

Provided by Irvin Lin

Categories     Quick and Easy

Time 5m

Yield 2/3 cup

Number Of Ingredients 10

1 tablespoon Kosher salt, preferably Diamond Kosher Salt (see recipe note)
2 tablespoons celery salt
1 tablespoon ground black pepper
4 teaspoons granulated garlic, not garlic salt
2 teaspoons ground ginger
2 teaspoons paprika
1 teaspoon dry mustard
1/2 teaspoon allspice
1/2 teaspoon cayenne
1/2 teaspoon nutmeg

Steps:

  • Mix: Place all the spices in an airtight glass jar and shake gently to combine.
  • Store: Store for up to 2 years.

QUEENS OF QUISINE SEAFOOD SEASONING AND RUB



Queens of Quisine Seafood Seasoning and Rub image

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

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

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.

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