Seafood Seasoning
This homemade seafood seasoning is a blend of two paprikas, citrus peel and a handful of dried herbs that you grind into one fine powder. The sweet and smoked paprika give it a deep red color and a gentle smokiness, while lemon and lime peel add a sharp edge that suits fish and shellfish. A little cinnamon sits in the background. It also works on chicken and filet mignon.
Instructions
Tear the bay leaves into pieces so they fit easily in the grinder. Put them in a spice grinder with all of the other ingredients.
Pulse the mixture until it is relatively smooth, with no large pieces of bay leaf or rosemary left. You may need to work in batches if your grinder is small.
If the grinder is also the one you use for coffee, pulse a spoonful of rice in it afterward to pick up leftover spices and odors.
Transfer the seasoning to an airtight container with a shaker lid. It keeps for up to 1 year.
Make it personal.
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