El Molcajete is a spice blend I created and made in a molcajete (mortar and pestle) to season seafood, but can be used on anything. It resembles Old Bay Seasoning, but with a Mexican twist. I used it yesterday to season shrimp I was roasting for my Shrimp Escabeche.
The flavors are bold, earthy and with a nice kick. Leave the ingredients whole to use as a pickling spice.
Enjoy!
Makes about 6 tbsp.
1 tbsp pepper corn, ground in molcajete or mortar and pestle
1 tbsp coriander seed, ground in a molcajete or mortar and pestle
6 bay leaves, ground in molcajete or mortar and pestle, veins removed
1 tbsp kosher salt
1 tbsp crushed red pepper flakes
1 tbsp dried Mexican oregano, any veins removed (can be purchased in a Mexican market or your super market in the international isle)
1 tsp Hungarian paprika
1 tsp garlic powder
Ground the pepper corn, coriander seed and bay leaves in the molcajete or mortar and pestle separately, then put the three of them back in along with the rest of the ingredients and lightly crush together, about 20 seconds.
Store in a cool place in a spice container or labeled plastic baggie.
Gave my Roasted Shrimp Escabeche a great flavor...
oh good I just saw a really simple way to make crab cakes on Barefoot Contessa and it calls for Old Bay but your twist looks much better!
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