Agave Nectar

What is it?
It comes from the Mexican agave plant and is best known as an addition to tequila. This sweet nectar comes in syrup form and is being used increasingly as a substitute for sugar because of it’s low glycemic index. Meaning, it absorbs slowly into your system in contrast with regular table sugar which spikes your blood sugar levels. It’s a heaven sent for diabetics because of this and is a great tool for anyone who wants to avoiding regular sugar.

Where Do I Find It?
Though it’s hitting the food scene pretty hard it’s still a bit elusive. The occasional specialty food store carries it but your best bet is online at blueagavenectar.com.

How Do I Use it?
Use it straight out of the bottle to sweeten drinks or substitue it for sugar in any recipe. Generally it’s about 1/3 cup of agave syrup for 1 cup of sugar.

Asian Shrimp
Serves 1, but this makes extra sauce so store in the fridge up to three days. Toss extra with chicken, veggies and brown rice. This is also a great appetizer at a party, just present shrimp on a platter and serve the sauce on the side for dipping.

1/4 cup agave nectar
1/4 cup low-sodium soy sauce
1/4 cup mirin (Chinese rice wine, found on the Asian aisle in your local grocery store)
2 teaspoons sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 tablespoons fresh cilantro, chopped
1/4 cup scallions, chopped
1 small jalapeno, thinly sliced (optional)
1/4 pound medium shrimp, peeled and deveined

1. Combine first 9 ingredients in a bowl and mix well. Set aside.
2. Heat a saute pan over medium-high heat and coat it with non-stick cooking spray.
3. Pat the shrimp dry with a paper towel and place them in a single layer into the hot pan. Cook 1 1/2-2 minutes per side, or until they are pink. Drizzle sauce over cooked shrimp.