3 tablespoons vegan butter, divided
1/4 small white onion, sliced fine
1 large clove garlic, minced
2 stalks green onion, sliced fine
1 teaspoon lemon juice
1/4 cup white wine
1/2 jar (7 1/2 ounces) artichoke hearts, medium slice
3/4 package (5 ounces) vegan shrimp
1/8 teaspoon lemon zest
1 tablespoon fresh parsley, chopped
salt and pepper, to taste
vegan parmesan, to taste, optional
1. Heat a medium sized pan with 2 tablespoon vegan butter. Add in the white onion, and when it starts to become translucent, add the garlic and green onion.
2. Next, add the lemon juice, white wine, artichoke hearts, and vegan shrimp. Cook for a few minutes until the shrimp become tender.
3. Add the lemon zest, fresh parsley, the remaining 1 tablespoon vegan butter, salt, and pepper.
4. Cook for a few more minutes until the butter melts and the shrimp are completely cooked. Top the dish with vegan parmesan, if desired.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/02/shrimp-scampi-balsamic-sage-butter...