saw it in nacional but it was the lemon pepper version...are you from Maryland?
Que???
I'm not going to call you the "P" word, but I use the Zatarains concentrated shrimp and crab boil; and sparingly.It'll have you talking to Jesus
New Jersey
Thank you I forgot all about that . Do you think Dominicans can handle it.
It's a real multi tasker. I use it on home fries, shrimp and seafood, lightly on chicken and even a bit in fettuchini alfredo sauce sometimes. Mildly hot and around a dozen different spices in it. I don't expect it would be popular with most Dominicans.
Which exit?
I am an NYC girl with knowledge of NJ Turnpike, etc.
so do tell.
https://www.google.com.do/search?q=...69i59l3j0l2.6779j1j7&sourceid=chrome&ie=UTF-8
Old Bay Seasoning - SantiagoI will try to check in the various supermercados here.
(La Sirena, Bravo, Nacional, La Fuente and Jumbo)
Put in the steamer pot while still alive (and blue). Pour in vinegar and beer. Liberally shake on Old Bay, then turn the heat up to high. After a few minutes their done (built in timer - they turn red!).
Drain, crack, dig the meat out with your fingers and enjoy. (Back fin lumps are the best!)
And don't forget to wash down with ice cold cerveza........cools the bite from the Old Bay.
Put in the steamer pot while still alive (and blue). Pour in vinegar and beer. Liberally shake on Old Bay, then turn the heat up to high. After a few minutes their done (built in timer - they turn red!).
Drain, crack, dig the meat out with your fingers and enjoy. (Back fin lumps are the best!)
And don't forget to wash down with ice cold cerveza........cools the bite from the Old Bay.
What do they call the Dominican cangrejos that have body about the size of a softball?
How can you put up with the screaming while they're being cooked alive??? ............e.
Next time.....
By having Joey Veras cranked up on the iPod singing ....."Hambre, frio, sueno......" followed by......"con limon y sal,"
(;-)