Skip to main content

Green Tea-Poached Shrimp



Earlier this month, I reviewed Culinary Tea. It's been inspiring me ever since. For a quick dinner this week, I adapted the Tung Ting Shrimp recipe since I didn't have any Tung Ting tea or spinach. My green tea and baby arugula version was tasty and simple. I will definitely be making this again soon.

Ingredients

  • 5 T tea, I used Jeju Island green tea
  • 5 C water, divided into 4 C + 1 C
  • 1 t sea salt
  • 1 to 2 lbs shrimp, cleaned and peeled (I left the tail on)
  • 1/4 C rice wine
  • 1/4 C gin (I prefer Hendricks)
  • 1/2 C rice vinegar
  • 4 to 5 garlic gloves, peeled and minced
  • 2 T fresh ginger, minced
  • 1 T fresh lemongrass, minced
  • 1 T toasted sesame oil
  • 1 T fish sauce
  • 4 C baby arugula
  • 1 T black sesame seeds

Procedure

Place 1 T tea leaves in a bowl. Heat water to steaming (just before it boils) and pour 1 C water over the tea leaves and let steep for 3 to 5 minutes. Strain out the leaves and reserve the tea.

Place remaining 4 T tea leaves in a large bowl with the salt. Add the remaining steamed water and stir until salt is dissolved. Add the shrimp and let stand until just opaque, approximately 3 to 5 minutes, depending on the size of the shrimp. Drain the shrimp and rinse off most of the leaves. I left some in there and it was tasty!

In a small mixing bowl, whisk together the reserved tea, rice wine, gin, rice vinegar, garlic, ginger, lemongrass, sesame oil, and fish sauce to make a dressing. To serve place 1 C baby arugula on a plate or in a bowl. Top with shrimp. Drizzle with dressing and sprinkle with black sesame seeds for garnish.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas