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!