Smoked Paprika Recipes
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
cooking spray
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.
Horseradish 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.
Couscous:
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.
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