The Lavender Apple: shrimp

Open Faced Shrimp Quesadilla

3:25 AM

I love a good quesadilla. Sharp cheddar, mexican flavored shrimp, and a crispy tortilla. What's not to love about this dish? If it comes together in under 10 minutes, how can that not make you happy? We use the raw tortilla land tortillas that you can buy at Costco. If you've ever had a homemade tortilla, you know the mouth-watering, chewy glimpse of heaven your taste-buds are about to experience. These tortilla's have done most of the work for you, so you can spend less time in the kitchen... and more time gobbling up those compliments.

Ingredients:

1 tortilla

1 tbsp vegetable oil

12 shrimp

1/2 tsp cumin

1/2 tsp fajita seasoning

1/4 cup onion

1/4 cup sharp cheddar cheese

1/4 cup chopped cilantro

Directions:

Warm your oil in a pan. Dice your onion and add it to the oil, cook until translucent. Add your shrimp, cumin, and fajita seasoning. Cook until pink. Remove shrimp from pan and set aside. Place tortilla in remaining oil in pan. When you see bubles begin to form, flip it over. Then add your cheese, shrimp, and cilantro. Cook until cheese is melted. Cut into triangles and serve.

Hope these simple and slightly elevated weeknight meals can inspire the couch potato chef in all of us. If you have 10 minutes, you can do this.

Enjoy!

asparagus

Lemony Shrimp with Asparagus in a White Wine Sauce

5:03 AM

If you're not a super foodie, hearing the words "white wine sauce" in a recipe title can be intimidating. But it actually can't be further from the truth! A white wine and butter sauce is one of the simplest biggest bang for your buck tricks out there. This sauce is flavorful, warm, and goes perfect with almost any pairing. Try this delicious and easy seafood meal today and you will enjoy a healthy and simple weeknight meal.

Ingredients:

15-20 large raw shrimp, tails on
1 cup uncooked penne pasta
1/2 bunch fresh asparagus, chopped into 1 inch pieces
1/2 cup freshly grated parmesan cheese
1/2 cup white wine
1 tablespoon fresh parsley
2 tablespoons butter
2 cloves garlic, minced
juice of 1/2 a lemon
salt and pepper

Directions:
In a large pot of salty water, boil your pasta for 8 minutes. While that boils, in a skillet melt your butter and add your garlic ,white wine, and shrimp. Toss your shrimp until pink on both sides, about 6 minutes. At this point, throw your asparagus into your pasta water so it can boil for the last 2 minutes with the pasta. Once your pasta is done add it to the shrimp, mix in your cheese, add your lemon and parsley and adjust seasoning.

It's as simple as that. Enjoy!

noodles

Super Simple Shrimp Scampi

2:57 AM

Sometimes classic dishes such as shrimp scampi can sound intimidating. But often times, there are reasons they are classics. This dish is pretty fool proof, and its extremely simple to make. The wonderful pairing of the white wine, butter, and garlic are as always, delightful.

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
4 garlic cloves, minced
1/2 cup white wine
3/4 tsp lavender salt
1/8 tsp red pepper flakes
1 3/4 pounds large shrimp, shelled and deveined
1/3 cup parsley, chopped
juice from 1/2 a lemon
8 ounces linguini pasta, cooked aldente

Directions:
Melt your butter and olive oil in large skillet. Saute garlic for 60 seconds. Add wine, salt, and pepper and simmer until wine has reduced by half, should take 2-3 minutes. Add shrimp and saute until just pink, 3-4 minutes. Stir in parsley and lemon juice and serve over pasta.

A classic and comforting dish with memorable savory flavors. This dish is easy to make, delicious, and I'm pretty sure you won't have any leftovers to worry about.

cajun

Cajun Shrimp Boil

4:36 AM

Have you ever had a shrimp boil for dinner? It's such a fun and unique meal idea that you family is sure to love. All of the yummy cajun flavors, the hearty potatoes and corn, there is just nothing not to get excited about. So throw some newspaper across your table and come join us for a cajun shrimp boil!

Ingredients:
2 lemons, cut in half
2 tablespoons ground bay leaves
2 tablespoons celery salt
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons ground ginger
2 teaspoons sweet paprika
1 teaspoon ground white pepper
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground mace
1/2 teaspoon ground cardamom
1/4 teaspoon lavender
6 sprigs fresh thyme
8 cloves garlic, smashed
1 large onion, quartered
1 pound small red potatoes
4 ears of corn cut in half
1 1/2 pound large gulf shrimp with shells
2 tablespoons butter

Directions: Fill a large pot with water. Add your lemons, spices, garlic, and onion. Cover and bring to a boil, then reduce to simmer for 3 minutes. Add the potatoes to the pot and cook until just tender (about 10 minutes) Add the corn and cook for 5 more minutes. Peel and deveine your shrimp, add to pot for about 2-3 minutes. Remove your shrimp and vegetables from the pot, but keep 1 cup of the broth in the pan. Add your butter to that broth until the butter melts. Serve the broth over the shrimp and veggies. You can serve with lemon wedges and hot sauce as well.

There is something so wonderful about your entire family gathering around a big ol' shared plate for dinner. This dish is flavorful, filling, and oh so satisfying. Give it a try and put a taste of the south in your mouth. Bon Appetite!

BBQ

Most Popular Recipes in 2015

6:37 AM

I always find it interesting when other bloggers share which of all of their posts throughout the year were the most popular. It's funny to see what topics and recipes people are the most interested in. So I thought I would share ours with you! Without further adieu, here were the top 5 recipe posts from The Lavender Apple in 2015:

Cinnamon Rolls

http://thepurpleapple-lavender.blogspot.com/2015/10/lavender-sweet-rolls-cinnamon-rolls.html

Mustard Leek Shrimp Over Cous Cous

http://thepurpleapple-lavender.blogspot.com/2015/11/mustard-leek-shrimp-over-cous-cous.html

Mixed Grill Skillet with Potatoes, Peppers, & Sausage

http://thepurpleapple-lavender.blogspot.com/2015/10/mixed-grill-skillet-with-sausage.html

Crispy Goat Cheese Salad with Shrimp and Mustard Red Potatoes

http://thepurpleapple-lavender.blogspot.com/2015/09/crispy-goat-cheese-salad-with-shrimp.html

Oven Baked Barbecue Chicken

http://thepurpleapple-lavender.blogspot.com/2015/07/oven-baked-barbecue-chicken-breasts.html

If you didn't get a chance to try any of these recipes last year, what are you waiting for? They are all delicious, and usually pretty easy to execute as well! Here's to hoping 2016 is just as tasty.

carrots

Mustard Leek Shrimp Over Cous Cous

4:03 AM

I love a good one pan meal. I also love a good one pan meal that is low in fat and full of good for you vegetables. This meal received my "wow babe, this is delicious" seal of approval from my husband. It has a great tang from the mustard, peas and carrots similar to one of our favorite shrimp dishes at a great restaurant, and filling protein and carbs. It comes together in just a few minutes and you will be happy to welcome this easy dish into your repertoire.

Ingredients:

1 tablespoon butter

30-40 count medium shrimp

1 tablespoon olive oil

2 tablespoons dijon mustard

5 cloves garlic, minced

2 leeks, cleaned/diced

1 large carrot, shredded

1 cup frozen peas

1 1/4 cup israeli pearled cous cous

lavender salt

fresh cracked pepper

2 cups water, boiled

Directions:

Melt your butter, add your shrimp, salt and pepper them. Saute your shrimp for 3-4 minutes until just barely pink all the way through. Set aside. In your same skillet add you olive oil, leeks, carrots, mustard, and garlic. Salt and pepper them and saute until soft and cooked through, about 5 minutes. While your vegetables are cooking, boil 2 cups of water. When the vegetables are soft, add your peas and cous cous to the pan. Dump your water over the top them, turn off your heat source, cover, and let sit 7-8 minutes until the cous cous has plumped. Season with lavender salt and pepper and return the shrimp to the dish.

Simple, healthy, filling, and delicious. Hope you enjoy this quick one pot meal.

cucumber

Shrimp Po Boys

4:45 AM

Shrimp Po'Boy (or Shrimp Poor Boys as I grew up calling them) are a wonderful diversion from your normal bunned sandwich. These shrimp are breaded in a flakey and flavorful batter, pan fried, and surrounded by crisp fresh veggies. You will be so happy to have this sandwich in your mouth. I promise.

Ingredients:

3 gourmet buns

12 shrimp, thawed and deveined

1 cucumber, sliced

6 ounces cherry tomatoes, quartered

1/2 cup buttermilk

1/2 cup panko bread crumbs

1 cup vegetable oil

1/2 cup flour

2 1/2 tsp lavender salt

1/2 tsp pepper

1 tsp cayenne pepper

1 teaspoon garlic powder

1/2 tsp thyme

1/2 tsp oregano

1/2 cup mayonnaise

2 tablespoons dijon mustard

1 tablespoon relish

2 dashes hot sauce

Mix your salt, peppers, garlic, thyme, & oregano together in a small bowl. Heat 1 cup vegetable oil in a frying pan on medium high heat. Dip your shrimp in the buttermilk, then the flour, then your spice mixture. Then fry your shrimp until each side is golden, about 2 minutes per side. Mix together your mayo, mustard, relish, and hot sauce. Spread your mayo on each side of your buns, place your shrimp, cucumbers, and tomatoes in your buns. Serve immediately.

This is a great, easy, fun and fresh idea for your next meal. Enjoy!

bell pepper

Spanish Rice With Turmeric Spiced Shrimp

4:25 AM

This recipe is perfect for those households that are divided when it comes to spice. My husband really enjoys a spicy meal, while I on the other hand can't stand the heat, literally. This dish itself has a wonderful almost spicy flavor from the turmeric, so for me and my mild loving tastebuds, its perfect. But when paired with your favorite hot sauce, it will blow your britches off. Plus it's extremely low fat and full of protein and veggies. So not only is it super tasty, but its good for you too!

Ingredients:
2 tablespoons vegetable oil
1 onion, diced
1 yellow bell pepper, diced
2 teaspoons turmeric
2 cloves of garlic, minced
1 can diced tomatoes
2 tablespoons fresh cilantro, chopped
2 cups frozen peas
20 shrimp, thawed, tails removed
1 1/2 cup cooked rice
1 tablespoon butter
Salt and Pepper

Cook your rice in the rice cooker with 1 tablespoon of butter added. Heat your oil in a large sauté pan. Add your onion and bell pepper, season with salt and pepper, and cook until soft and tender. Add your turmeric and garlic and stir for 30 seconds until combined. Add your can of tomatoes (juice included), shrimp, and salt and pepper. Simmer until your shrimp are pink and cooked through. Add your cilantro and frozen peas and simmer until peas are warmed through. Mix together with your cooked rice and season again with salt and pepper as needed. Serve with cholula or siracha sauce.

I hope you enjoy this full of flavor colorful and healthy rice dish - no matter how spicy you choose to make it!

crispy goat cheese

Crispy Goat Cheese Salad with Shrimp and Mustard Red Potatoes

5:23 AM

This salad has got it all. Wonderful smokey protein, crunchy greens, crispy salty cheese rounds, and soft mustardy potatoes. They all come together for a delicious and beautiful dish. If this salad doesn't say "get in my belly" to you, then I don't know how to help you.

Ingredients:

20 large shrimp

1 head romain lettuce, chopped

6 large red potatoes

1 egg

1 1/2 cups breadcrumbs

1 tsp lavender herbs de provence

6 ounces goat cheese (in log form)

1 tablespoon dijon mustard

1 tablespoon vinegar

lavender salt

1/4 tsp pepper

1/4 cup olive oil

Spray Olive Oil

Directions:

Turn on your broiler.
Boil some water in a sauce pan.
Chop your potatoes into half length wise and then width wise so they form bite sized chunks.
Add your potatoes to the boiling water and simmer until fork tender (about 15 minutes).
In a bowl mix together an egg an 1/4 tsp pepper.
In a separate bowl mix together your bread crumbs and 1/2 tsp lavender herbs de provence.
Slice your goat cheese into 6 disks.
Dip your disks into the egg then breadcrumbs, then place on a greased baking sheet.
Spray the tops of your disks with olive oil cooking spray to help them crisp up, broil for 5 minutes.
In a mason jar shake together olive oil, mustard, vinegar, 1/4 tsp lavender salt, and 1/4 tsp pepper.
When your potatoes are done and still hot, cover them in 1/2 of the dressing mixture.
Let the potatoes cool in the fridge while you grill your shrimp.
Pat your shrimp dry and then coat with lavender salt, herbs de provence, and pepper. Spray with oil.
Grill on each side until pink and cooked through, with a nice char on them.
Add the rest of the dressing to your lettuce and mix the lettuce and potatoes together.
Serve the goat cheese rounds and shrimp on top of the bed of lettuce.

This is a great end of summer salad. The shrimp and lettuce are nice and crunchy and the addition of the potatoes makes it very hearty. The dressing is so easy and just a tangy perfection. Enjoy!

lemon

Lemony Shrimp Over Quinoa With A White Wine Sauce

5:25 AM

If you are a lemon lover, you will love this lemony dish. Sounds obvious, right? I also love shrimp when its paired with white wine and lemon. They go together like peanut butter and jelly. When served over quinoa, you have yourself a zesty meal full of protein and low in fat. Gotta love that, right?

Ingredients:

For the Quinoa:
1 cup dry quinoa
2 tablespoons butter
1/2 teaspoon sea salt
1/2 lemon, juiced & zested
1/2 cup white wine
1 cup water
Pepper to taste

For the Shrimp and Sauce:
16 ounces shrimp
1 cup white wine
1 tsp dried parsley
1/2 tsp dried lavender
1 garlic clove, minced
1/2 onion, diced
1/4 cup sundried tomatoes, chopped
3 tablespoons butter

In a large saucepan add your butter to medium heat. Add your quinoa and stir for a minute. Add your salt, lemon juice, wine, pepper, and water. Bring to boil and then cover and reduce heat to a simmer for about 15 minutes then set aside.

Melt your butter over medium heat in a skillet. Add your onion, parsley, lavender, and tomatoes, season with salt and pepper. Cook until soft and translucent. Add your garlic and cook for an additional minute. Now turn your heat up to medium high and add your wine. Bring to a simmer and let reduce slightly. Add your shrimp and let everything simmer together until shrimp is pink and cooked through. Salt and pepper to taste.

Now fluff your quinoa and add your lemon zest to it. Serve your shrimp and the sauce over the quinoa immediately.

Enjoy!

couscous

Mediterranean Shrimp with Couscous

5:54 AM

It's so great when you are cooking to use flavors that just love one another. Mediteranean style cooking is so easy because there are so many wonderful blends of flavors that just belong together. This dish is quick, easy, flavorful, and healthy. Its a perfect easy weeknight meal.

Ingredients:

16 oz box pearled couscous

16 oz raw shrimp

1/4 cup kalamata olives

1/2 cup feta cheese

juice and zest of 1 lemon

fresh thyme

salt and pepper

1 can chicken stock

2 tablespoon butters

1 garlic clove

Directions:

In a large skillet, melt 1 tablespoon of your butter. Cook your couscous according to the package instructions, only instead of just boiling it in water, use chicken stock instead. While your couscous cooks, in another skillet melt your other tablespoon of butter. Add your shrimp and cook until pink and opaque. Add your lemon juice. Mince your garlic and add that and your time, cook until fragrant or about 1 minute. Mix your cooked couscous with the lemon zest, olives, and feta cheese. Salt and pepper to taste. Top with your shrimp and serve immediately.

Bon Apetite!

arborio rice

Roasted Shrimp Over Creamy Rice

8:00 AM

Another easy 20 minute dish for you today! This creamy rice is reminiscent of a risotto, only much easier and much healthier too!

Ingredients:

2 tablespoons olive oil

1 small onion, diced

1 cup arborio rice

1 cup white wine

salt and pepper

1 pound shrimp, peeled

1 pint grape tomatoes

1 clove garlic, minced

8 springs fresh thyme

1/4 cup fresh parmesan shavings

Preheat oven to 400 degrees.

Heat 1/2 your oil in a large saucepan over medium heat, cook your onion until translucent (about 5 minutes). Add the wine and rice and cook on medium high heat until the wine is absorbed, this should take about 2 minutes. Add your water and 1/2 tsp of salt and pepper to your pan. Cover and simmer until the liquid is absorbed, should take just under 20 minutes. While your rice is cooking, toss your shrimp with oil, salt, pepper, the tomatoes, thyme, and garlic. Roast them on a baking sheet in the oven until the shrimp are pink and cooked through, about 15 minutes. When your rice is done, mix in a little parm or sprinkle it on top as a garnish, serve your shrimp on top of the rice.

Lovely, easy, with nice flavor combinations. What more could you want for a great weeknight meal?

cilantro

LAVENDER GRILLED SHRIMP

8:00 AM

It's amazing the people I've run into lately who don't like shrimp...what! Shrimp is food fit for the gods. It absorbs flavors so well you can marinate them in almost anything. I found this recipe on the web, and guess what I added to make it even tastier, yep Lavender. This recipe can be grilled on a skewer or sautéed in a skillet. Either way I guarantee you'll love it. Serve over Some Basmati rice or try the gingered rice featured on this blog previously.

Bon Appetite,
Peggy

LAVENDER PINEAPPLE SHRIMP

Serves 4 as main course, or 6-8 as appetizer

2 lbs. Cleaned Shrimp ( I used the 26-30 )
1/4 cup pineapple juice
1/2 cup olive oil
1/4 cup lime juice
1 Tbs. lavender honey (or plain honey)
4 Tbs. cilantro ( can leave out if not fond of cilantro)
4 Tbs. chopped green onions
3 cloves garlic minced
1/4 tsp. red pepper flakes
11/2 tsp. culinary Lavender crushed in mortar and pestle
salt and pepper to taste

Clean shrimp and set aside. Combine all the rest of the ingredients for marinade. Marinate shrimp for at least 30 minutes. If you are sautéing shrimp, heat 1 Tbs olive oil and 2 Tbs. butter. Drain shrimp , reserve marinate. Saute until shrimp is pink and cooked through. In the meantime heat marinate and reduce by I/2. if grilling, grill for about 3 minutes per side. If using bambo skewers soak in a water a couple of hours before use.

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Open Faced Shrimp Quesadilla

Lemony Shrimp with Asparagus in a White Wine Sauce

Super Simple Shrimp Scampi

Cajun Shrimp Boil

Most Popular Recipes in 2015

Mustard Leek Shrimp Over Cous Cous

Shrimp Po Boys

Spanish Rice With Turmeric Spiced Shrimp

Crispy Goat Cheese Salad with Shrimp and Mustard Red Potatoes

Lemony Shrimp Over Quinoa With A White Wine Sauce

Mediterranean Shrimp with Couscous

Roasted Shrimp Over Creamy Rice

LAVENDER GRILLED SHRIMP

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