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.