Paul Prudhomme Magic Spice Recipes

Paul Prudhomme's Blackened Seasoning Blend Recipe Food.com

WebJul 16, 2023 · 1 tablespoon sweet paprika. 2 1⁄2 teaspoons salt. 1 teaspoon onion powder. 1 teaspoon garlic powder. 1 teaspoon ground red pepper (cayenne) 3⁄4 teaspoon freshly …

Rating: 5/5(13)
1. Mix all ingredients well.
2. This seasoning is fantastic when used on not only fish, but chicken and steak as well.
3. Dip the meats in melted butter and then into this mix before cooking.

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Skillet Blackened Salmon with Spinach and Garlic

WebMar 18, 2022 · Flip the fish; peel off the skin; brush with butter and sprinkle with more Redfish Magic. Turn the fish over, so the side with the …

1. Prepare toppings in advance so the fish can be served immediately after it is finished cooking, which will only take 8-10 minutes.
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3. Heat a cast iron skillet over medium heat until hot. Brush melted butter over skin side of salmon and place skin side down on hot skillet. While that side is cooking, brush butter on the flesh side and sprinkle with about 1 teaspoon Redfish Magic, depending on desired spice.
4. %http://savoringtoday.com/wp-content/uploads/2011/02/img_74441-e1369753625982.jpg

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BBQ Shrimp with Shrimp Calas Griddlecakes EatingWell

WebApr 18, 2024 · ¾ teaspoon Chef Paul Prudhomme's Seafood Magic seasoning blend (see Tip) ¾ teaspoon minced fresh garlic. 2 large …

1. To prepare griddlecakes: Heat 1 tablespoon butter in a large skillet over medium-high heat. Add 1 cup shrimp and cook, stirring, just until they turn pink on the outside, 1 to 2 minutes. Add scallions, 3/4 teaspoon seasoning blend and ¾ teaspoon garlic; cook until the shrimp are cooked through, 1 to 2 minutes. Transfer the shrimp to a plate. Refrigerate until cold, about 10 minutes.
2. Puree half the shrimp in a food processor. Coarsely chop the remaining shrimp.
3. Whisk eggs in a large bowl until frothy. Add milk and whisk until blended. Add flour, baking powder and sugar; whisk until smooth. Add rice along with the pureed and chopped shrimp; fold with a flexible spatula until blended. Cover and refrigerate for 15 minutes.
4. Preheat oven to 200°F. Heat a griddle to 375°F or a large nonstick skillet over medium heat. Brush 1 tablespoon oil over the griddle or skillet. Using ¼ cup to make each, drop 4 griddlecakes onto the pan. Cook until browned on both sides, 2 to 4 minutes total. Adjust heat as necessary to prevent burning. Transfer the cakes to a baking sheet and keep warm in the oven. Repeat 2 more times with the remaining batter, brushing the pan with some of the remaining 1 1/2 teaspoons oil before cooking each batch.

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