Tuesday, April 8, 2014

Lemon Chili Vegan Shrimp

 
Today had been an extremely long work day. I had finally finished all my projects and low and behold, it was late.  It was not only late but I realized I hadn't had breakfast or lunch and now it was dinner time.  Sadly, my poor hubby was ever so patient and never complained about starving either.  Times like these, I grab for something quick. And today I just happened to have a box of Vegetarian Plus Vegan Shrimp in my freezer that I was saving to make my vegan fish/shrimp tacos
but I knew that would take way too long for these starving folks.  And though the box of shrimp came with a chili packet, I wasn't in the mood for it. I sometimes just feel like being an original and want to create something with fresh vibrant flavors and thus...created this. 
It's lemony (my favorite flavor) and full of a nice subtle heat and a nice hint of sweetness too.
Try it, I think you'll love it.

Lemon Chili Vegan Shrimp

1 box  Vegetarian Plus Vegan Shrimp 
(This is out of site. I always think they must have really put real shrimp in the box mistakenly.  It's that good!)  Save the packet for a later use. (I use it on my tofu or rice at another meal)
1 tsp of each of these:
oil
lemon zest
chili pepper flake
sriracha sauce
bee-free honee
1 clove fresh garlic, minced
juice from half the lemon



In a hot pan over medium heat, add oil, chili pepper flake, sriracha sauce, garlic, lemon zest and shrimp and cook for two minutes stirring a few times. The zest of the lemon is going to hit you in the nose.  It smells wonderful!  Add the juice of the lemon and honee, stir a few times and you are ready to serve.  I served mine over rice but sky's the limit.  Enjoy...



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