Grains of Paradise looks and tastes a little bit like a standard black peppercorn, except….
This wonderfully exotic spice come from a leafy plant West Africa, and is a closer relative to ginger than the black peppercorn. The name was given to this spice in the middle ages by some cleaver marketers who were trying to inflate its price. Grains of Paradise are a bit spicier than black pepper, but has a whole lot more flavor: think sweet spices like cardamom & coriander, flowers, anise.
The West African Paradise rub from Serious Foodie (click HERE to order, or find it at a store near you) combines lemon peel with Grains of Paradise and other spices to make one of the most unique versions of a lemon/pepper rub. This rub works well with fish, chicken – but is especially delicious with shrimp.
You’ll be amazed by recipe: crazy simple, fast, and packed full of flavor.
- 1 to 1.5 pounds large or extra large shrimp, de-veined and shells removed
- 1 package Serious Foodie West African Paradise Rub
- 2 scallions, sliced in 1-2 inch pieces
- 3 tablespoons vegetable oil (canola oil or safflower oil works best)
- Pat the shrimp dry, then toss with 1 tablespoon vegetable oil.
- Sprinkle 2 tablespoons (or more) of the Serious Foodie West African Paradise Rub over the shrimp, and toss. Place in the refrigerator for 1 hour or more.
- Place the remaining oil in a saute pan, and heat to medium high. Place the shrimp in the pan, and cook on one side. Add the scallions, then flip the shrimp over. Cook until done (about 3-4 minutes per side).