Recipe by Cooking light, the complete Quick Cook, (A practical Guide to Smart,
Fast home Cooking) by Bruce Weinstein and Mark Scarborough, Publisher
Oxmoor House
Try this fiery rub on chicken breasts or white-fleshed fish fillets,
such as calfish or snapper. Or try it on shell o0n shrimp for a real
Cajun feast. You can also sprinkle it on burgers of any variety, from
turkey to beef-or over corn on the cob.
21/2 tsp. paprika
2 tsp. salt
11/2 tsp. ground cumin
11/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/2 tsp. ground red pepper
Combined all ingredients. Store in a airtight container at room
temperature for up to 2 months. Yield about 1/2 (Serving size: 1 tsp,)
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