Agave Lavender Shrimp Recipes

AGAVE-GLAZED SHRIMP

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.

FIRECRACKER SHRIMP

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.

LAVENDER MARGARITA

Steps:

• In a shaker, combine 2 oz. silver tequila, 1/2 oz. Cointreau, 1 oz. simple syrup and the juice of half a lime and let sit.
• On a plate, mix the sugar and dried lavender and use it to rim the outside of a rocks glass.
• Fill the glass with ice.
• Shake and strain the contents of the strainer into the glass.
• Enjoy! ;).

YUMMY LAVENDER FRUIT SALAD

Steps:

• 1. Make sauce: Combine agave nectar or honey, 1/3 cup water, lavender, pepper & a pinch of salt in a small saucepan. Bring to a simmer over medium heat, stirring until agave/honey has dissolved. Remove from heat and cover. Let steep for about 15-20 minutes. Strain into a bowl and discard lavender and stir in lime juice.
• 2. Add peach, nectarine, and plum to sauce and toss well. Add berries and mint and toss gently to combine. Refridgerate 1 hour or until chilled.
• 3. Serve & enjoy!

AGAVE CHILI

Steps:

• Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu place in a strainer and press out excess liquid. In large saucepan or Dutch oven, heat oil over medium-high heat until hot cook and stir onion, green pepper and garlic for 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, agave and vinegar. Bring to a boil reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.

AGAVE LAVENDER SHRIMP

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.