Shrimp tossed with lavender loose leaf tea taste like little bites of summer! Learn how to make these perfect appetizer shrimp. This post is sponsored by Pompeian. Pompeian knows that for today’s home cooks, mealtime is not just about fueling up, it’s about experimenting with the latest food trends (like floral flavors!) to create shareable, Instagram-worthy dishes.
There’s a spice blend called Herbes de Provence that I really like. It comes from the south of France and tastes like summer sunshine to me. It has things like thyme, marjoram and rosemary in it. Sometimes it also has dried lavender, which I love. It’s very typical of southern French cooking and has such a summery flavor, making it great for summer entertaining.
I wanted more of that lavender flavor in my food. One day at my grocery store I spotted a lavender loose leaf tea called Lavender Lemonade. I knew I had to have it, and start cooking with it (after buying it, of course!). I was hoping that it would have that summery lavender flavor that I like from the herb mix, but more intensely. It definitely has a strong floral lavender note, and a really nice lemon flavor too. Perfect!
I’ve tried a few different things with it but today’s recipe for Lavender Shrimp is my favorite. The lavender tea mixture has a rooibos base, which I love (kind of nutty and herby). The rooibos combined with the lemon and flowery lavender, and a good hit of olive oil, are so good on shrimp.
Here’s how you make these tasty shrimp:
Measure 1 tablespoon of loose leaf lavender tea into a medium bowl. The one in the picture is from my local grocery store. I looked for it on Amazon but it was too expensive on there for me to ever imagine suggesting to you, and the label looked different. So try to find something similar, or go with a brand of Herbes de Provence that contains lavender. Here’s one that I found on Amazon.
Add 1 tablespoon of good quality extra virgin olive oil. I use Pompeian Organic Extra Virgin Olive Oil because it has a nice full-bodied flavor. I really like how olive oil tastes with lavender so I wanted to make sure we could taste it here. And since this is one of my favorite olive oils for salad dressings and for dipping bread I knew it would work perfectly.
I also added 1/2 teaspoon of salt and 1/2 teaspoon of plain white sugar. And a bunch of shrimp, of course! I used jumbo shrimp (they count 21-30 per pound). I get the ones that are pre-peeled and deveined but still have the tail on. I find this is best for appetizer shrimp because the tail is like a little handle.
Heat another tablespoon of olive oil in a large skillet over medium-high heat.
Add the shrimp and cook, stirring occasionally until pink and opaque throughout, about 3-5 minutes.
Serve with lemon and a sprinkle of chives. Enjoy!
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With delicious flavors from the south of France, these shrimp are a perfect appetizer for a summer day.
- 1 Tbsp. loose leaf lavender tea*
- 2 Tbsp. olive oil (such as Pompeian Organic Extra Virgin Olive oil), divided
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 16 jumbo shrimp (they count 21–30 per pound)
- In a medium bowl combine the tea, 1 tablespoon of the olive oil, the salt and the sugar.
- Add the shrimp and toss to coat.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the shrimp. Cook stirring occasionally until pink and opaque throughout, about 3-5 minutes.
- Transfer shrimp to a serving plate immediately. Eat hot or chill and serve cold.
The brand I used was Zhena’s and the type was called Lavender Lemonade. If you can’t find this, use a Herbes de Provence spice blend that contains lavender.