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Vegan Food, Family & Travel

The Betty Crocker Project : Margarita Vegan Shrimp Cocktail Cups

Not your grannie’s shrimp cocktail.

So I was feeling a little fancy this weekend and just a tad bit experimental.

Ever feel like that? Like you want to mix it up but not too much. Sometimes it’s the little things that can add a little color to your day. No, I’m not talking about blue nail polish or red shoes. Well, I kinda am but in relation to food right now. See, I love faux shrimp. It’s a weird food but I really like it. If you’ve been reading this blog, you’ve probably noticed that. We’ve veganized shrimp dishes ranging from Gumbo to Scampi. Hell, we’ve even made Coquilles Saint Jacques.

You may have also noticed we have a preference for May Wah’s Shrimp Balls. It’s OK to snicker. It’s a terrible name but you can’t deny the texture and flavor of this product are really nice and versatile. But if you’re one of those folks who prefers to have that signature half moon shape, you can always use these:

Vegan Shrimp from Vegetarian Plus

Now, I have had vegan shrimp cocktail before and it was OK. I don’t know how or why but it never really became a favorite. Maybe because I’ve never eaten the version made with real sea spiders. It’s hard to say. I mean who knows where love comes from. But this recipe has a few twists that are just enough to turn something pretty standard into something new and kinda awesome. Something spicy and cool at the same time – like a bunch of little Fonzis*. Not to mention, it’s also kinda schmancy.

So, if you’re looking for a date night appetizer or maybe just something to go with a chilled glass of white wine that will make that Monday night just a little more like a Friday, I vote Shrimp Balls! (tee hee) Seriously though, try this recipe. It was lovely.

Margarita Vegan Shrimp Cocktail

  • 1 teaspoon Sea Salt (crushed)
  • 2 Tablespoons Olive Oil
  • 1/2 Cup White Wine
  • 1 Tablespoon Whole Black Peppercorns
  • 2 Cups Vegan Shrimp (defrosted – if you’re using the Shrimp Balls, you will want to slice them in half)
  • 2 Tablespoons Lime Juice

Sauce

  • 1/4 Cup Orange Juice
  • 2 Roma Tomatoes (chopped)
  • 1/4 Cup Cilantro (diced)
  • 1/4 Cup Lime Juice
  • 1 1/2 teaspoons Agave Nectar
  • 1 Tablespoon Tequila
  • 1 Tablespoon Olive Oil
  • 1 1/2 teaspoons Braggs
  • 2 teaspoons Hot Sauce

In your neglected wok, heat Sea Salt, White Wine, Black Peppercorn and 2 tablespoons Olive Oil. Mix with a wooden spatula while it heats at a high heat. Once it begins to boil, toss in defrosted Vegan Shrimp and Lime Juice. Once your Vegan Shrimp is thoroughly cooked and begins to have a nice coating, remove from heat. With a slotted spoon, remove the Vegan Shrimp and place in a bowl.

In another large bowl, mix all the Sauce ingredients. Here’s a Betty Tip : don’t use a metallic bowl. It will make the flavors taste a bit off. Once the Sauce is blended, add the cooked Vegan Shrimp and toss. Cover and chill for 1 hour. During that time, stir occasionally to keep the mix from separating.

Serve chilled in Margarita glasses with a twist of Lime and some forks.


* This video has really nothing to do with anything except that it’s awesome and I had to share.



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