Cooking
In a marriage each partner does certain things for the other. One of the things I do for Lee, my husband, is make him a pot of tea every morning. He simply cannot function without it. He rejects the idea of making it himself; when I make it he calls it "tea with the love". How I could I ever deny him that?
While I like drinking tea I don't drink it everyday as Lee does. But I do enjoy making it and I have long been fascinated with both the ritual of tea and the idea of cooking with it. Ever since making Indian style chai from scratch in college, I have tinkered around with recipes, such as Tea Smoked Chicken. When I had some powdered chai tea that was too sweet for me taste, I made some Chai Cookies with it. So I was really excited when this month's "Is My Blog Burning" event was announced with the theme (and pun) tasteTea.
I have several books about tea that include recipes, maybe three or four. One recipe really caught my eye, Smoky Tea Prawns using Lapsang Souchong tea as a sauce and cooking liquid from Tea: Essence of the Leaf. During this past week I received an offer from Adagio to try some of their teas and the tangerine flavored black tea not only sounded terrific, but seemed like the perfect thing to complement the shrimp. In the end I used both the smoky Lapsang Souchong and the tangerine tea. The tangerine tea is marvelously fragrant with large chunks of tangerine peel.
In addition to changing the tea, I also tweaked the ingredients adding some orange juice to bump up the citrus flavor. The resulting recipe is easy as can be and very impressive. Lots of tangy flavor and only minutes to prepare. Lee said it was "gourmet" and "would impress the judges on Iron Chef". Always being my biggest fan is just one of the things Lee does for me.
Smoky Citrus Shrimp
serves 2
Ingredients
2 handfuls salad greens
1 teaspoon unsalted butter
1 clove garlic, smashed
1 teaspoon orange zest
1 cup strong cup of Lapsang Souchong tea (I used Lapsang and tangerine tea)
1 teaspoon balsamic vinegar
1 Tablespoon honey
1 Tablespoon soy sauce
1 Tablespoon orange juice
10 large shrimp, peeled and deveined
Orange slices for garnish
Instructions
In a medium skillet, melt butter over medium heat. When butter melts, add the garlic. Saute garlic until fragrant and just beginning to turn golden. Add orange zest and stir quickly with garlic, about 15 seconds. Add tea, vinegar, honey, soy sauce and orange juice to pan and allow to come to a simmer and reduce slightly, a minute or two. Add shrimp and continue to cook until prawns are opaque and firm, cooked through.
Place a handful of greens on each plate. Serve shrimp with drizzle of sauce over the greens. Garnish with orange slices. This makes a nice starter or serve alongside peanut sauce noodles.
Enjoy!
- Orange Pork Tenderloin Recipe
Winter is citrus season. I had a bounty of blood oranges and tangerines harvested from various backyards, so I made a mixed citrus marmalade. It’s a little soft and fairly bitter which is the way I like it. In addtion to being good on toast, scones...
- Fennel Shrimp:recipe
We all know that fresh herbs can make a dish sing. But my herb garden is in hibernation these days. Some of the parsley is coming back, and a few leaves of mint, barely enough for a garnish really, so I've had to resort to buying fresh herbs, and...
- Smoky Seasoning Recipe
They, asked me how I knew, My true love was true, I of course replied, something here inside, Can not be denied. They, said some day you'll find, All who love are blind, When you heart's on fire, you must realize, Smoke gets in your eyes. So...
- Perfect Peanut Sauce Recipe
Peanut sauce is better than 31 flavors of ice cream. Ok, that sounds completely ridiculous, but how many things are as versatile as peanut sauce? What else can you think of that perfectly complements raw or cooked vegetables, chicken, beef or shrimp...
- Kind Of Like Re-gifting, Only Not
My online cooking club seems to be dissolving...we all lead such busy lives, and many of the gals involved just couldn't find the time. I'm going to be reposting a few of my entries here. One of our themes was Asian (it could cover any cuisine,...
Cooking
Smoky Citrus Tea Shrimp Recipe
In a marriage each partner does certain things for the other. One of the things I do for Lee, my husband, is make him a pot of tea every morning. He simply cannot function without it. He rejects the idea of making it himself; when I make it he calls it "tea with the love". How I could I ever deny him that?
While I like drinking tea I don't drink it everyday as Lee does. But I do enjoy making it and I have long been fascinated with both the ritual of tea and the idea of cooking with it. Ever since making Indian style chai from scratch in college, I have tinkered around with recipes, such as Tea Smoked Chicken. When I had some powdered chai tea that was too sweet for me taste, I made some Chai Cookies with it. So I was really excited when this month's "Is My Blog Burning" event was announced with the theme (and pun) tasteTea.
I have several books about tea that include recipes, maybe three or four. One recipe really caught my eye, Smoky Tea Prawns using Lapsang Souchong tea as a sauce and cooking liquid from Tea: Essence of the Leaf. During this past week I received an offer from Adagio to try some of their teas and the tangerine flavored black tea not only sounded terrific, but seemed like the perfect thing to complement the shrimp. In the end I used both the smoky Lapsang Souchong and the tangerine tea. The tangerine tea is marvelously fragrant with large chunks of tangerine peel.
In addition to changing the tea, I also tweaked the ingredients adding some orange juice to bump up the citrus flavor. The resulting recipe is easy as can be and very impressive. Lots of tangy flavor and only minutes to prepare. Lee said it was "gourmet" and "would impress the judges on Iron Chef". Always being my biggest fan is just one of the things Lee does for me.
Smoky Citrus Shrimp
serves 2
Ingredients
2 handfuls salad greens
1 teaspoon unsalted butter
1 clove garlic, smashed
1 teaspoon orange zest
1 cup strong cup of Lapsang Souchong tea (I used Lapsang and tangerine tea)
1 teaspoon balsamic vinegar
1 Tablespoon honey
1 Tablespoon soy sauce
1 Tablespoon orange juice
10 large shrimp, peeled and deveined
Orange slices for garnish
Instructions
In a medium skillet, melt butter over medium heat. When butter melts, add the garlic. Saute garlic until fragrant and just beginning to turn golden. Add orange zest and stir quickly with garlic, about 15 seconds. Add tea, vinegar, honey, soy sauce and orange juice to pan and allow to come to a simmer and reduce slightly, a minute or two. Add shrimp and continue to cook until prawns are opaque and firm, cooked through.
Place a handful of greens on each plate. Serve shrimp with drizzle of sauce over the greens. Garnish with orange slices. This makes a nice starter or serve alongside peanut sauce noodles.
Enjoy!
- Orange Pork Tenderloin Recipe
Winter is citrus season. I had a bounty of blood oranges and tangerines harvested from various backyards, so I made a mixed citrus marmalade. It’s a little soft and fairly bitter which is the way I like it. In addtion to being good on toast, scones...
- Fennel Shrimp:recipe
We all know that fresh herbs can make a dish sing. But my herb garden is in hibernation these days. Some of the parsley is coming back, and a few leaves of mint, barely enough for a garnish really, so I've had to resort to buying fresh herbs, and...
- Smoky Seasoning Recipe
They, asked me how I knew, My true love was true, I of course replied, something here inside, Can not be denied. They, said some day you'll find, All who love are blind, When you heart's on fire, you must realize, Smoke gets in your eyes. So...
- Perfect Peanut Sauce Recipe
Peanut sauce is better than 31 flavors of ice cream. Ok, that sounds completely ridiculous, but how many things are as versatile as peanut sauce? What else can you think of that perfectly complements raw or cooked vegetables, chicken, beef or shrimp...
- Kind Of Like Re-gifting, Only Not
My online cooking club seems to be dissolving...we all lead such busy lives, and many of the gals involved just couldn't find the time. I'm going to be reposting a few of my entries here. One of our themes was Asian (it could cover any cuisine,...