Ching offers her take on bao — steamed Chinese buns, and the sandwiches made with them — by composing a powerfully flavorful filling out
of dried shrimp and mushrooms, ground beef and, for a dash of Italian fusion, smoky pancetta.
The use
of dried shrimp in here intensifies the flavor.
Not exact matches
WHAT YOU SHOULD ORDER: Sonoma gets a lot
of good press for its pizza (the
shrimp pesto, with rock
shrimp, pesto, oven
dried tomatoes, mozzarella, and arugula sounds unreal) but more than anything this place is about the wine.
For example, lemak kuning is a coconut - based sauce made with most
of the regional curry ingredients; kerabu kerisik is made with fried, pounded coconut, lime juice,
dried shrimp, shallots, and chiles; and kacang blends together the flavors
of peanuts, lemongrass, galangal, chiles, and coconut milk.
10 small
dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon
shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
1/3 cup sliced lemongrass, including the bulb 4 cloves garlic 1 teaspoon
dried ground galangal 1 teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch
of salt or
shrimp paste
The other four sauces use the same ingredients, but add special items to make them «different:» ingredients like Hawaiian lotus position - blossom honey, Tasmanian pink marjoram, freeze -
dried Ethiopian cassava root, and Lower Congo River essence
of desiccated three - week old
shrimp.
This classic stir - fry
of rice noodles, tofu,
dried shrimp, and colorful garnishes is a street - food staple in Thailand, and surprisingly easy to make at home.
I tried making this using
dried shrimp instead
of cuttlefish and it still turned out great!
Season the
shrimp with
dried oregano before cooking it to go with the Greek theme
of this recipe.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with
Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245
Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
3 cloves garlic, minced 1 serrano chile pepper, minced (wear plastic gloves when handling) 1 1/2 Tbsp reduced sodium fish sauce 1 1/2 Tbsp sugar 1 Tbsp freshly squeezed orange juice 1 Tbsp rice wine vinegar 1/2 tsp chile paste (available in the ethnic food section
of most supermarkets) 1 1/2 lb lg
shrimp, shelled, deveined, and patted
dry
Ignite your grill with the bold Italian flavor
of our Sun -
dried Tomato Pesto
Shrimp Skewers.
I deglazed the pan with a little white wine after the
shrimp and added a little organic chicken stock to the cauliflower as it seemed too
dry, and put in two toes
of God's Gift to the palete (garlic) thru a press at the very end.
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups
of orzo,
dry 1 pound
of precooked
shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons
of Old Bay, divided 1 Cup
of grape tomatoes, sliced in half 1 Cup
of golden tomatoes, sliced in half 5 Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice
of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado
Prawns (fresh water
shrimp) are used extensively in Asian cooking, and are
dried, ground and processed into various types
of pungent pastes.
Nongshim produces a variety
of instant noodle soup products like ramyun in bowls and
dry form, as well as onion rings,
shrimp crackers, tako chips and snacks with potato, banana or cuttlefish flavor.
Ingredients: 1 lb raw
shrimp (22 - 30 count) and pat completely
dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice
of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining
shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle
of shredded cheese.
-- Year - Round Autumn - y Chard (saute 1/2 a sliced onion and a whole sliced apple until they're both golden brown, add half a bag
of rainbow chard, toss in a whole lot
of cinnamon and
dried ginger, salt and pepper, let it wilt... perfect as a side, add
shrimp to it for a main)
I have always made a summer pasta that is this fast: spaghetti topped with lots
of chopped fresh tomatoes, cooked
shrimp, chopped feta and a good, heavy dose
of dried oregano and black pepper.
Couple
of shrimps + 1 - 2 carrots in ribbon («peeled» to the end) + 1/2 -1 cucumber in ribbon + 2 spoon
dry wakame (soaked for 10 minutes and drain) + wasabi / sesame oil / rice vinegar / sugar dressing.
1 lb
of raw
shrimp 1 tbsp
of olive oil 4 tbsp
of butter or ghee (or more olive oil) 1 tbsp
of minced garlic 1/2 tbsp
of lemon juice 1 tbsp
of orange juice
Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro for garnish
Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp
of dry oregano Fresh Parsley or cilantro for garnish
dry oregano Fresh Parsley or cilantro for garnishing
Filed Under: Seafood Tagged With: carrots, chili garlic sauce, cilantro, cornstarch,
dry roasted peanuts, garlic, green onions, hearts
of romaine, hoisin sauce, matchstick carrots, olive oil, peanuts, red bell pepper, rice vinegar, romaine lettuce, salad
shrimp, sesame oil, soy sauce
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp
shrimp paste (available in the world food section
of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp
shrimp paste (available in the world food section
of supermarkets)
Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped
shrimp, season with 1/2 teaspoon
of dried thyme, 1/2 teaspoon
of smoked paprika, a generous pinch
of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup
of water, once the water begins to boil add 1/2 cup
of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes
of steaming remove the lid and fluff up the couscous with a fork
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound
shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted
dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning
Nacho usually sticks to cat food, but the Super Bowl calls for a special treat: a handful
of sautéed
shrimp along with his favorite freeze -
dried chicken treats and a crumble
of blue corn tortilla chips.
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper f
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large
shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper f
shrimp, peeled, deveined (I used wild frozen
shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper f
shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon
dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup
dry white wine 3 garlic cloves, chopped 1/4 teaspoon
dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the
shrimp in a medium bowl with 1 teaspoon of salt and red pepper f
shrimp in a medium bowl with 1 teaspoon
of salt and red pepper flakes.
A variety
of meats and vegetables would complement this sauce, but I chose large, tender
shrimp with the tang
of sun -
dried tomatoes and the freshness
of thin, springtime asparagus.
The Cassoulet: 2 teaspoons vegetable oil 1 sprig fresh curry leaves, or
dried curry leaves that have been rehydrated and patted
dry 1/2 mild onion, chopped 1 one - pound assortment
of seafood, including
shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish
of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste Cilantro leaves for garnish
Hi reminds me
of a dish long ago I remember makng wraps
of raw spinach leaves filled with coconut, crushed peanuts, finely chopped green onions, tiny
dried shrimp, several others, all drizzled with honey yum do you know
of this dish?
3 chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen
shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp
dried oregano 1 tbsp
dried thyme 2 tsp
dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp
of Intensity Academy Hot Cubed Hot Sauce
Chef John Currence coats
shrimp with a potent mix
of fennel seeds,
dried oregano and garlic and onion powders.
I would love to try this with some coriander root and maybe some pounded
dried shrimp for more
of a Thai flavor.
Sugar Factory offers an array
of pasta selections, including fettuccini carbonara; and spicy
shrimp fettuccine, made with gulf
shrimp, spicy tomato broth, lemon, baby spinach and
dried chilies.
The platter
of potent fermented tea leaves, crunchy yellow beans, and tiny
dried shrimp — gently tossed tableside by the sole soft - spoken server — will challenge all you thought you knew about salad.
3 tablespoons vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely grated Juice and grated zest
of 2 lemons Kosher salt and freshly ground black pepper 10 ounces
dried somen 24 small headless tiger
shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly sliced on the diagonal
-- 1 package
of Gorton's Seafood Popcorn
Shrimp — 2 garlic cloves, minced — 2 tbsp olive oil — 1/2 tsp
dried oregano — 1/2 tsp
dried basil — 2 cups cooked rice (I used white rice, but you can use whatever you prefer / have on hand.)
There I was, feeling like a cross between a superstar chef and a crack addict, madly jabbing a needle into a scrunched - up pouch
of freeze -
dried NASA
shrimp cocktail, injecting a bit
of water, and watching the water dribble uselessly back out.
This sustainable brand out
of Chicago uses recycled polyester and a cool environmentally friendly fabric called chitosante, which is made from
shrimp and crab shells and makes nontoxic clothing that's antibacterial, biodegradability, odor - resistance, breathable, and fast -
drying.
Some groups
of people he studied ate little or no meat, but large quantities
of raw or fermented milk and cream; others ate beans and grain and small amounts
of animal products, including insects and
dried shrimp and fish.
As I reflect on my own culture, the kinds
of dried foods that I have been eating since childhood start popping up in my mind: goji berries, scallops,
shrimps, octopus, chrysanthemum flowers, Chines yam, lotus seeds, mushrooms, just to name a few.
Insects,
dried fish,
shrimp, fish eggs and butter from pasture - fed cows are all excellent sources
of the fat - soluble activators.
Several African groups consumed insects, small
dried fish and
shrimp, and small amounts
of shrimp paste as their chief animal foods, with large amounts carbohydrates from tubers, grains, fruits like bananas, and vegetables.
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper f
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large
shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper f
shrimp, peeled, deveined (I used wild frozen
shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper f
shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon
dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup
dry white wine 3 garlic cloves, chopped 1/4 teaspoon
dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the
shrimp in a medium bowl with 1 teaspoon of salt and red pepper f
shrimp in a medium bowl with 1 teaspoon
of salt and red pepper flakes.
* 2 Tablespoons
dried shrimp * 1/2 cup canola oil * 1 cup sliced shallots * 1/2 cup sliced garlic * 1/4 cup seeded and roughly chopped
dried red chiles * 1 - 2 thin slices
of ginger * 2 Tablespoons fish sauce * 2 Tablespoons tamarind pulp * 3 Tablespoons palm sugar (can substitute light brown sugar)
Instead
of the
shrimp, cut 8 ounces extra-firm tofu into cubes and
dry on paper towels.
Ingredients Chicken By - Product Meal, Ground Corn, Animat Fat (Source
Of Beef Flavor, Preserved With Mixed Tocopherols),
Dried Meat By - Products, Brewers Rice, Chicken Meal, Wheat Flour, Natural Flavors (Source
Of Liver Flavor), Brewers
Dried Yeast,
Dried Egg, Potassium Chloride, Chlorine (Hloride, Dicalcium Phosphate, Salt, Taurine, Malted Barley, Dl - Methionine, Calcium Carbonate, Vitamins (Dl - Alpha Tocopherol Acetate, Niacin Supplement, Vitamin B12 Supplement, Riboflavin Supplement, Thiamine Mononitrate, D - Calcium Pantothenate, Vitamin D3 Supplement, Biotin Supplement, Pyridoxine Hydrochloride (Vitamin B6), Folic Acid Supplement), Salmon Meal, Minerals (Zinc Potassium Iodide), Iron Oxide, Mixed Tocopherols (A Preservative),
Shrimp Meal.
Allergen alert: This product contains menhaden fish meal (source
of omega 3 fatty acids), deboned catfish,
shrimp meal and
dried egg which may be problematic for dogs who suffer from seafood or eggs food allergies.