Spicy Fried Goodness

As I have mentioned before, Keith was raised on a real meat-and-potatoes type cuisine. When you’re a vegan, it’s still easy to eat just that way! We make a lot of variations on this plate. Sometimes using barbecued seitan, various greens, etc. Here’s what we made this week:
 
Buffalo Shrimp with Blue Cheese, Roasted Lemon Asparagus, and Roasted Garlic Mashed Potatoes

 

Buffalo Shrimp with Blue Cheese, Roasted Lemon Asparagus, and Roasted Garlic Mashed Potatoes

 

The buffalo shrimp is made from Sophie’s Kitchen brand. Man, all of the Sophie’s stuff is mad good. Their calamari is amazing, and fools all of my carnivorous friends. (Ya ha! TRICKERY!!) Anyway, I use their breaded shrimp to make this recipe.
 
Sophies Breaded Vegan Shrimp

 

I mix some Frank’s hot sauce with a little bit of Earth Balance to make it not so spicy and a little more creamy. I LOVE Frank’s, even though it makes my face sweat. (TMI? My bad.) Here is an adoring photo Keith took of Frank’s, while he whispered sweetly to it.
 
Frank's Hot Sauce
 
Anyway, you can deep fry the shrimp or spray them with an olive oil spritzer and bake them, if you want to save some calories. Wait. What am I saying? I’m from the South. We’d deep fry the air if we could. Yum.
 
Here are some recipes to help you complete the rest of the meal. Enjoy!
 

 

 

 

 

 



Comments are closed.