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Description: The unique flavor of Smoked Paprika is created by drying peppers in an oak wood oven. Also available Smoked Hot Paprika
Usage: Paprika lends a rich reddish color to your favorite dishes, and is recommended as a flavoring in sauces and soups. It is also a delicious complement to meat and poultry stews, egg dishes, steamed vegetables and rice dishes. Recipes for Smoked Paprika
Storage: Store in a cool dry place, away from heat, light, and humidity.
Garlic Shrimp with Red Peppers
Spray two baking pans, with sides, with nonstick spray. Mix shrimp, peppers, garlic, paprika, oil, oregano, and cayenne; toss. Place on baking sheets in a single layer. Sprinkle with salt and pepper. Preheat oven to 400 degrees. Roast 10 minutes; turn and roast another 7 minutes. Remove shrimp from pans, divide sherry and pour into pans. Scrape browned bit; pour sherry from both pans into a small saucepan. Bring to a boil and reduce by half, about 2 minutes. Drizzle over shrimp.
Smoked Paprika Mayonnaise
Blend all ingredients. Serve as a dipping sauce for fish and other appetizer and snack foods.
Smokey Chicken Fingers with Horseradish Dip
Grind toasted pecans. Stir together crumbs, pecans, seasonings. Cut each piece of chicken into 4 strips. Whisk egg white until frothy; dip chicken into egg white; dredge in crumb mixture. Place a rack coated with cooking spray on broiler pan; coat each side chicken with cooking spray. Place on pan. Bake at 425 degrees for 18-20 minutes. Serve with dip.
Stir together all ingredients.
Pork & Pepper Kabobs with Couscous
Toss pork pieces with a mixture of paprika, cumin, salt, and pepper. Thread pork and red bell pepper on skewers, alternately. Grill until pork registers 160 degrees. Server atop couscous and sprinkle generously with cilantro.
Heat oil in saucepan, add onion; cook until golden, about 5 minutes. Add broth and water and bring to a boil. Add couscous. Remove from heat, cover and let stand 5 minutes. Fluff with fork and serve.
Smoked Paprika & Roasted Pepper Butter
Mix all ingredients to blend. Use plastic wrap to shape into a 1" log. Wrap tightly and refrigerate. Can be used on vegetables, meats, and breads.