125 red paprika recipes

Plump shrimp and tender scallops coated in a tangy garlic sauce. What's not to love?

Peri-peri is a spicy marinade usually used with chicken that is very popular in Britain.

Spice up your dinner with this succulent dish that will have you licking your lips and fingers.

Why buy prepacked taco seasoning when it is easy to make from scratch. If you purchase the spices at a bulk store it is also very very inexpensive to make. As a bonus you can control the salt. Commercial mixes have way too much salt for my tastes.

Baked fish is always a good way to cook fish. This cajun-style baked fish, is very easy to make, tasty too.

This delicious and refreshing pasta salad is easy to put together, and it's best served after being chilled, perfect on a hot summer day!

Toast whole spices and grind fresh for this fiery Ethiopian blend that transforms stews, roasted vegetables, and grilled meats with layers of heat and warmth.

This is a traditional salad dressing with a tangy flavor. You can make it diet-friendly by substituting low calorie or no calorie sweetener for the sugar.

Beer cheese soup blends sharp cheddar with a full bottle of beer, chicken broth, paprika, and Tabasco for a Wisconsin-style pub bowl. Finished with heavy cream and topped with buttered popcorn. The bar-snack take on cream soup.

Easy deviled eggs with a creamy, tangy filling, mayo and sour cream brightened by honey mustard, red wine vinegar, and a whisper of curry, plus minced celery for crunch. A make-ahead cold appetizer.

Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.

Moroccan baked fish with a cumin, paprika, and cayenne marinade pounded with garlic and fresh cilantro. A simple North African spice paste that transforms snapper or any white fish.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Broiled red snapper on a cedar plank with lemon, paprika, and fresh vegetables. A dramatic presentation that sizzles straight from the broiler to the table.

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.