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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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I found this recipe in Cooking Light Annual Recipes 2008. You can use this rub on white-fleshed fish fillets such as catfish or snapper, chicken breasts, shrimp, sprinkled on burgers or lightly oiled corn on the cob. Ingredients:
2 1/2 tablespoons paprika |
1 tablespoon sea salt |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons dried thyme |
1 teaspoon fresh ground black pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon ground red pepper |
Directions:
1. Mix all ingredient together and store in airtight container up to 2 weeks.
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