Garlic Shrimp with Red Peppers
3 pounds jumbo shrimp, uncooked, peeled with tails
3 red bell peppers, cut into 1 inch squares
6 tablespoons olive oil
6 cloves minced garlic
2 1/2 tablespoons Spice Barn Smoked Sweet Paprika
1 teaspoon Spice Barn Cayenne Red Pepper
2 teaspoons Spice Barn Oregano
1/2 cup dry sherry
Spray two baking pans, with sides, with nonstick spray. Mix shrimp, peppers, garlic, paprika, oil, oregano, and cayenne; toss. Place on baking sheets in a single layer. Sprinkle with salt and pepper. Preheat oven to 400 degrees. Roast 10 minutes; turn and roast another 7 minutes. Remove shrimp from pans, divide sherry and pour into pans. Scrape browned bit; pour sherry from both pans into a small saucepan. Bring to a boil and reduce by half, about 2 minutes. Drizzle over shrimp.
Smoked Paprika Mayonnaise
1/2 cup mayonnaise
3/4 teaspoon Spice Barn Smoked Hot Paprika
1/4 cup capers, drained and coarsely chopped
Blend all ingredients. Serve as a dipping sauce for fish and other appetizer and snack foods.
Smokey Chicken Fingers with Horseradish Dip
16 finely crushed crackers
1/4 cup pecans, toasted
1/2 teaspoon each salt and pepper
2 teaspoons Spice Barn Smoked Sweet Paprika
4 chicken breasts, boneless and skinless
1 egg white
Grind toasted pecans. Stir together crumbs, pecans, seasonings. Cut each piece of chicken into 4 strips. Whisk egg white until frothy; dip chicken into egg white; dredge in crumb mixture. Place a rack coated with cooking spray on broiler pan; coat each side chicken with cooking spray. Place on pan. Bake at 425 degrees for 18-20 minutes. Serve with dip.
1/2 cup plain nonfat yogurt
1/4 cup coarse grained mustard
1/4 cup honey
2 tablespoons prepared horseradish
Stir together all ingredients.
Pork & Pepper Kabobs with Couscous
1 pork tenderloin, cut into large cubes
2 teaspoons Spice Barn Smoked Hot Paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper
1/2 teaspoon salt
2 red bell peppers, cut into 1 inch squares
1/2 cup fresh cilantro, chopped
Toss pork pieces with a mixture of paprika, cumin, salt, and pepper. Thread pork and red bell pepper on skewers, alternately. Grill until pork registers 160 degrees. Server atop couscous and sprinkle generously with cilantro.
2 tablespoons olive oil
1 sweet onion, chopped
1 can condensed chicken broth
1/4 cup water
10 ounces couscous
Heat oil in saucepan, add onion; cook until golden, about 5 minutes. Add broth and water and bring to a boil. Add couscous. Remove from heat, cover and let stand 5 minutes. Fluff with fork and serve.
Smoked Paprika & Roasted Pepper Butter
1 stick butter, room temperature
3 tablespoons roasted red bell peppers, drained and chopped
1 1/2 teaspoons Spice Barn Smoked Hot Paprika
1/4 teaspoon ground black pepper
Mix all ingredients to blend. Use plastic wrap to shape into a 1" log. Wrap tightly and refrigerate. Can be used on vegetables, meats, and breads.