Giving up your favorite cut of steak for Lent doesn't mean abstaining from flavor. We carry savory, spicy and salt-free blends and recipes that are healthy and delicious for fish, shrimp and other seafood. Try one of these alternatives:
Perfect for grilling shrimp or searing scallops. Just add it to a little butter or olive oil, marinate seafood and then, voila! You have an appetizing main course that is not too sweet or too spicy.
This blend's flavors—highlighting coconut flakes, lemongrass, garlic, and ginger—complement any seafood as a rub or marinade.
Old Bay has nothing on this in-house blend that transforms any seafood into a perfect dish. It is also wonderful in étouffée, sauce piquante and seafood gumbo!
Our Red Stick Spice Co. in-house blend de rèsistance. White and black pepper, sweet basil and ground filè harmonize with other spices, making this an excellent choice for seafood and marinades. And when Lent is over, you’ll find it is delicious on pork and chicken too.
Created by Shirley Soprano in Morganza, LA, this versatile blend pairs well with any type of seafood, gumbo, and étouffée. It also gives prepared vegetables a little kick.
Originally formulated in Paris and replicated in our shop, this light and delicate in-house blend serves as a great savory alternative for seafood. It is also delicious on vegetables and in salad dressings.
We offer more seafood-complementary blends in the shop or online. Contact us today to find out more, and look for Lenten vegetarian options, coming soon…