1 pound raw shrimp (thawed if frozen), peeled and tails removed 1 small red onion, coarsely chopped 1/4 cup almond flour * 1 teaspoon
Old Bay Seasoning Hot sauce — couple shakes 1/2 cup chopped cilantro 1 egg Coconut oil (or butter / ghee / lard etc) for frying
Not exact matches
Clamato juice 1 1/2 tbsp Rocky's
Hot Sauce 1 pinch prepared horseradish 1 pinch celery salt 1 dash lime juice 1 pinch coarse ground black pepper 1 dash lemon juice 1 pinch, Cajun
seasoning 1 pinch,
Old Bay seasoning Garnish: whole snow crab leg, shrimp in the crabs claw, olives and celery stalkGlass: pint
12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons
Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops
hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or about six to seven green onions, thinly sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)
Add the potato,
Old Bay seasoning, a couple shakes of
hot sauce and the egg.
coarsely chopped cilantro 1/4 — 1/2 teaspoon
Old Bay Seasoning (depending on taste)
Hot sauce — couple shakes 1 egg 1 - 2 tablespoons oil (butter, lard, coconut oil etc)
Kolender brines the bird in
hot sauce, dips it in buttermilk, dredges it in
Old Bay —
seasoned flour, fries it, then glazes it with lard and a final hit of cayenne and paprika.
2 tablespoons vegan butter 8 ounces oyster mushrooms, chopped 1 yellow onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and diced potatoes 2
bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh pars
bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon
Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh pars
Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in
hot water for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh parsley
4 (7 - ounce) lobster tails 1 stick (eight tablespoons) unsalted butter, at room temperature 2 tablespoons finely minced chives 1 tablespoon chopped fresh tarragon leaves 1 clove garlic, minced Dash
hot sauce 1 teaspoon
Old Bay seasoning Freshly ground black pepper Olive oil Coarse kosher salt Lemon wedges, for garnish Defrost the lobster tails in the refrigerator.
FOR SPICY SAUCE 1 tablespoon unsalted butter, melted 2 tablespoons
hot sauce 1/2 tablespoon cider vinegar 1/2 tablespoon Worcestershire sauce 1 teaspoon
Old Bay seasoning
Hot popcorn with a but of butter or oil, nutritional yeast, and a little salt or
Old Bay seasoning sprinkled over the top is my ideal snack.