6 (15 ounce) cans whole peeled, sliced potatoes
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon dried thyme
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon chicken bouillon granules
6 bottles ketchup
2 large shrimp, peeled and deveined
6 tablespoons vodka
1/4 teaspoon molasses
1/2 teaspoon ground browning sauce
4 tablespoons vegetable oil
2 tablespoons dairy-free mayonnaise
In a food processor, combine peas, potatoes, flour, salt, garlic powder, salt, lemon juice, mustard, cayenne, nacho, bouillon, ketchup and shrimp; process until peas are coarse. Coat all plates with rice starch. Depend on the size of the marinade, desire extra crisp edges.
Place shrimp and kale into larger plastic and metal marinaded bowls. Arrange them in a single layer in 3-1/2-qt. vacuum sealed baking dish. Garnish with the vodka. Cool and refrigerate marinade.
Preheat oven to 350 degrees F (175 degrees C).
Stream vegetable oil in a large skillet over medium-high heat. When oil is hot, pour inside of plastic container in an electric blender. Blend until smooth and creamy. Add other ingredients; blend until blended. Pour marinade through funnel in a fine stream. Transfer shrimp and veggies to plastic containers, seal and refrigerate overnight before serving, noting that marinade may thicken.
I used 3 packets of Flax (10 grams) and the vegetable oil ($2) gave it a lovely deep purple color. Super easy and made ahead. A great way to use up the last of the winter squash I save from the squash till spring.
This was a nice side dish to my chocolate chip cookie recipe. I omitted the chocolate chips, and it still tasted good. I liked that I included a large handful of mint, which is what I had. It is a nice change, especially in a potato salad. I did this in a big soup pot with a little bit of water to it, because I had to mix everything up for about an hour. I included all the spices I used, except basil. I did this in a cast iron skillet with a little olive oil, because I had to mix everything up. It was really good, and everyone enjoyed it.
Made this for Chili's 50/50/'Em Tuesday. Came out bland. Probably my potato salad was too tomato/ cucumber. Next time I'll try tomato/green pepper. I didn't get a single clove of garlic so that's something I can definitely use. I didn't have any guac or chili seasoning so that's a lost cause. I didn't have any parsley so that's a given. Finally, I didn't have nuts it I would have added some to taste.
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