Shrimp Spice Rub – from Gourmet Magazine

Makes about  ½ cup

Active time: 10 min.  Start to Finish: 10 min.

3 T coriander seeds

3 T dried dill

1 T dried oregano

1T kosher salt

1 tsp cayenne (Cajun addition)

1 ½ tsp celery seeds

1 ½ Turkish bay leaves of ¾ California bay leaf

Equipment:  coffee/spice grinder (or mini blender)

Toast coriander in a dry small heavy skiet over medium heat, shaking skillet frequenty, until fragrant and a shade or 2 darker, about 3 minutes.

Cool, then finely grind with remaining ingredients in grinder.


Spice rub keeps in a sealed container in a cool, dark place 6 months.

We used this dry marinade over peeled raw shrimp, then sauteed shrimp in olive oil.

More explicit directions:   

Peel shrimp (use enough shrimp for the number of people eating, e.g. 8 ounces for 2 people).

Chop shrimp into bite size pieces.  For example, cut a medium shrimp in half; cut a large shrimp in thirds.  Not too small and not too big.

Use lemon olive oil or just olive oil.  (Add garlic if desired.) Saute shrimp until done – about 2-3 minutes per side until they change from translucent to opaque.

Eat and enjoy!

Side dishes:  sauteed green beans with garlic or put shrimp over naked cooked pasta!