So my husband and I have had these vegan prawns (shrimp) in our freezer for a while and we decided to finally use them! We picked them up at Outpost foods and we figured that we'd give 'em a try! I've been on a Mexican food kick lately and I decided to search out a Mexican recipe for these shrimp. Also, I'd like to add that I've recently discovered how vegan friendly Mexican restaurants are. Most of them have a special vegetarian section in their menus and to make it vegan I replace the cheese and/or sour cream with guacamole! It's been an extremely fair trade thus far and it hasn't compromised the flavor of any of the dishes I've had yet!
At first I was thinking of doing tacos but then I remembered when I wasn't vegan of how much I enjoyed Mexican shrimp cocktails. I did a search for a recipe and I picked this one from Allie & Mere at Yin Mom, Yang Mom. It's not a vegan recipe but to make it vegan I just used the vegan shrimp. The shrimp pictured above were the ones that we used. They looked almost exactly like shrimp! I was pretty excited. The recipe was easy to whip up and I believe I had it done within 15 minutes. I didn't have a martini glass so I decided to serve it in a clear glass bowl. Well...I was extremely disappointed but not in the flavor of the sauce; it was the texture of the "shrimp". The texture resembled that of way over cooked shrimp. The flavor of the shrimp wasn't bad but they really didn't have that much flavor. If textures of food don't bother you then you'd probably love this recipe. We just didn't care for it so much. So the recipe was a flop simply because of the "shrimp"! However, we still managed to eat the avocado slices and we paired the sauce with some of my homemade guacamole.
Because the sauce was so spicy it was perfect with the guacamole because it helped to tame some of the spiciness. You can view my guacamole recipe at Kristen's Homemade Guacamole blog. So, my husband and I were kind of on an appetizer kick and decided to graze for dinner. So we had a little guac and a bit of the shrimp cocktail and then my husband started up the grill. I've been in the mood for some grilled veggies as of lately. I didn't search out a recipe for these because I decided to be creative and make up my own!
We kept it simple and grilled up some mushrooms along with corn on the cob, zucchini, and summer squash. Check out my blog on Easy Grilled Veggies and Marinated & Grilled Mushrooms to view the recipes. Overall, the meal was a success but I don't plan on eating any vegan "shrimp" any time soon! You never know if you'll like something unless you try it!
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