LEMON-LAVENDER SHRIMP CUPS
Provided by Giada De Laurentiis
Time 25m
Yield about 16 shrimp cups
Number Of Ingredients 9
Steps:
- In a medium bowl, add the shrimp, lavender and 1/2 teaspoon salt and toss well to combine. Heat a large skillet over medium-high heat. Add the oil and the seasoned shrimp and cook, undisturbed, about 2 minutes. Flip the shrimp and cook on the other side until the shrimp is opaque and cooked through, about another 2 minutes.
- In a separate medium bowl, add the mint, lemon zest and juice, oranges and zest, cucumbers and 1/8 teaspoon salt. Toss well to combine. Add the hot shrimp to the bowl and toss again.
- Lay the endive leaves out on a platter. Spoon the shrimp mixture into the leaves, placing approximately 2 shrimp in each cup. Spoon any juices over the top and serve.
AGAVE-GLAZED SHRIMP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the chicken broth, agave, clementine juice, chipotle powder, cumin, lime zest and juice and 1/4 teaspoon salt in a medium bowl. Add the shrimp and toss to coat. Marinate for 10 to 15 minutes at room temperature.
- Preheat an indoor grill plate over high heat.
- Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Place the shrimp in a single layer on a paper towel-lined plate and pat dry. Sprinkle with salt. Grease the grill plate with oil.
- Grill the shrimp on both sides until super charred and no longer pink in the middle, 2 to 3 minutes per side. Remove to a bowl.
- Heat a large nonstick skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Season with salt. If serving with brown rice, season with a couple drops of rice wine vinegar, plate and serve.
AGAVE LAVENDER MUFFINS
Flavoring butter with a small bit of lavender is a subtle way to enhance these muffins. If the lavender were added to melted butter then cooled, its flavor would be stronger than this preparation. MAKE AHEAD: You'll have a small amount of lavender butter left over. The butter can be prepared a week or two in advance; refrigerate or freeze. Its lavender flavor will strengthen after a week. The muffins are best served the same day they are made.
Provided by Annacia
Categories Quick Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- LAVENDER BUTTER:.
- Combine the butter, dried lavender and honey in the bowl of a food processor. Process for 30 seconds. Reserve 1/3 cup; wrap the remaining butter in plastic wrap. (Or if you're making the butter in advance, transfer the whole amount to a piece of plastic wrap. Fold enough wrap over the butter so that you can use it to help mold the butter into a log; roll and twist the wrap on the ends to seal. Refrigerate or freeze.).
- MUFFINS:.
- Preheat the oven to 375 degrees.
- Lightly grease and flour 10 wells of a standard-size muffin pan, or line them with paper baking cups.
- Combine the agave nectar, soy milk, 1/3 cup of lavender butter, eggs and vanilla extract in the bowl of a stand mixer or hand-held mixer; beat on low speed to incorporate.
- Combine the flour, sugar, baking powder, baking soda and salt on a sheet of wax paper or parchment paper. With the motor running, add the flour mixture to the bowl in two additions, beating (on low speed) until well incorporated.
- The batter will be quite dense.
- Divide it among the prepared muffin wells, filling them two-thirds full.
- Bake for 17 minutes, or until the muffins are light golden in color.
- Serve warm or at room temperature.
Nutrition Facts : Calories 270.6, Fat 16.8, SaturatedFat 10.1, Cholesterol 77.9, Sodium 391, Carbohydrate 25.8, Fiber 0.8, Sugar 6.2, Protein 4.4
FIRECRACKER SHRIMP
Number Of Ingredients 14
Steps:
- In small bowl, whisk together agave, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved. Set aside. Heat oil in wok or large, heavy skillet over medium-high heat. Stir in garlic and ginger stir-fry until fragrant, about 1 minute. Add bell pepper and snow peas stir-fry 1 minute until crisp-tender. Add shrimp and green onions stir-fry until shrimp just turns pink, about 1 minute. Stir in reserved soy sauce mixture cook and stir until sauce boils and thickens. Serve over cooked rice, if desired.
Nutrition Facts : Nutritional Facts Serves
AGAVE LAVENDER SHRIMP
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat. Add garlic and shrimp and cook halfway through (about 2 to 3 minutes). Add salt, pepper, white wine and lavender and turn heat to high. When mixture boils, remove shrimp with a slotted spoon, leaving pan juices. Add agave to pan juices and reduce mixture by three-fourths over medium heat until it will coat the back of a metal spoon. Toss shrimp and serve as an appetizer or entrée.
Nutrition Facts : Nutritional Facts Serves
AGAVE GLAZED BARBECUED SPARERIBS
Number Of Ingredients 11
Steps:
- Completely cover spareribs with water in a large pot or deep skillet. Bring to boil, uncovered, over medium heat. Simmer 4 minutes. Drain liquid, reserving it for stock for later use, if desired. Season both sides of spareribs with salt and pepper. Place spareribs on rack in roasting pan. Cover loosely with aluminum foil. Bake at 450° F. 15 minutes. Combine remaining ingredients mix well. Reduce oven temperature to 350°F. Brush spareribs with agave mixture. Bake 1 hour longer or until fully cooked, brushing with agave mixture every 15 minutes. TO BARBECUE: Boil spareribs as described above, over medium heat. Simmer 4 minutes and drain liquid. Season both sides of spareribs with salt and pepper. Place spareribs on barbecue grill over hot coals. Cook approximately 30 minutes per side. Brush meat side generously with agave mixture twice during last 15 minutes of cooking time.
Nutrition Facts : Nutritional Facts Serves
More about "agave lavender shrimp recipes"
EASY CREAMY TUSCAN SHRIMP RECIPE • SALT & LAVENDER
From saltandlavender.com
4.9/5 (134)Total Time 15 minsCategory Main CourseCalories 396 per serving
- Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.
- Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much.
- Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them.
GRILLED CITRUS AGAVE SHRIMP - KENNETH TEMPLE
From kennethtemple.com
AGAVE CILANTRO SHRIMP SKEWERS - COOKIN' WITH MIMA
From cookinwithmima.com
SHRIMP CEVICHE VERDE - FEASTING AT HOME
From feastingathome.com
AGAVE LIME CHILI SHRIMP RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CREAMY LEMON GARLIC PARMESAN SHRIMP • SALT & LAVENDER
From saltandlavender.com
QUICK AND EASY SHRIMP SCAMPI • SALT & LAVENDER
From saltandlavender.com
TEQUILA LIME SHRIMP • SALT & LAVENDER
From saltandlavender.com
SHRIMP SAGANAKI | OLIVE & MANGO
From oliveandmango.com
CREAMY CAJUN SHRIMP PASTA • SALT & LAVENDER
From saltandlavender.com
THE NIBBLE: SHRIMP RECIPE - WITH POLENTA & RED PEPPERS
From thenibble.com
30 BEST SHRIMP RECIPES READY IN UNDER 30 MINUTES
From allrecipes.com
AGAVE LAVENDER SHRIMP - GLOBALGOODS.COM
From globalgoods.com
GARLIC AGAVE SHRIMP WITH SAFFRON RICE – THE SIMPLE SEAGAN
From thesimpleseagan.com
FIRECRACKER SHRIMP
From globalgoods.com
JEFF MAURO'S AGAVE-GLAZED SHRIMP | FOOD NETWORK
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love