Shrimp In Green Tea Food

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SHRIMP IN GREEN TEA



Shrimp In Green Tea image

Provided by Betty Fussell

Categories     appetizer, side dish

Time 1h15m

Yield Four servings

Number Of Ingredients 8

1 1/2 pounds medium shrimp
1 egg white
1 tablespoon rice wine or sherry
1 1/4 tablespoons salt
1 tablespoon water-chestnut powder, see note, or cornstarch
1 tablespoon Longjing or other green tea, see note
1 cup boiling water
2 tablespoons peanut or vegetable oil

Steps:

  • Peel and devein the shrimp, then rinse and dry them well. Beat the egg white with the rice wine or sherry, salt and water-chestnut powder to make a marinade. Coat the shrimp with the mixture and let marinate for an hour.
  • Brew the tea by steeping the leaves in the boiling water in a covered pot. Let sit for 10 minutes.
  • Heat a wok over high heat, add the oil and when it is very hot, add the shrimp. Stir-fry very quickly, 15 to 30 seconds. Remove the shrimp and set aside.
  • Wipe the wok clean with paper towels. Reheat the wok, pour in three-quarters of the tea, plus two teaspoons of the leaves. Add the shrimp, heat for a minute only and pour contents into serving dish.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 976 milligrams, Sugar 0 grams, TransFat 0 grams

MARK BITTMAN'S SHRIMP IN GREEN SAUCE



Mark Bittman's Shrimp In Green Sauce image

Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green. This dish won't take you much more than half an hour. And although it's a perfect week-night meal, divided into eight it makes an impressive starter for a dinner party.

Provided by Mark Bittman

Categories     dinner, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

6 cloves garlic, peeled
1/3 cup extra virgin olive oil
6 scallions, trimmed and chopped
1 cup parsley, leaves and thin stems
2 pounds shrimp, peeled
Salt and pepper to taste
4 dried chilies or a few pinches of crushed red chili flakes, or to taste
1/3 cup stock (shrimp, fish or chicken) or white wine or water

Steps:

  • Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
  • Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1298 milligrams, Sugar 1 gram, TransFat 0 grams

GREEN TEA SHRIMP



Green Tea Shrimp image

Make and share this Green Tea Shrimp recipe from Food.com.

Provided by Cynna

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons green tea leaves
1/3 cup water
3/4 lb medium raw shrimp, shelled and deveined
1/2 teaspoon sea salt
1 teaspoon cornstarch
2 tablespoons soy sauce
2 tablespoons brewed tea
2 tablespoons chicken broth
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon white pepper, to taste
peanut oil, for stir-frying
1 slice gingerroot, minced
1/2 orange bell pepper, diced
1/2 red bell pepper, diced

Steps:

  • Bring the water to a boil and pour over the tea leaves.
  • Let the tea steep for 10 minutes and strain.
  • Reserve the tea leaves.
  • Rinse the shrimp under warm running water; Pat dry with paper towels.
  • Add the salt and cornstarch to shrimp and let marinate for 15 minutes.
  • In a small bowl, mix together the soy sauce, reserved brewed tea, chicken broth, sesame oil, sugar and blacwhite pepper; Set aside.
  • Heat a wok over medium-high to high heat and add the oil.
  • When the oil is hot, add the ginger.
  • Stir-fry until aromatic (about 30 seconds).
  • Add the shrimp, stir-fry for a few seconds, then add the tea leaves.
  • Stir-fry the shrimp with the tea leaves until the shrimp turn pink.
  • Add the orange bell pepper. Stir-fry for a minute, then add the red bell pepper.
  • Mix the peppers in with the tea leaves.
  • Push everything up to the sides.
  • Add the sauce in the middle of the wok.
  • Bring to a boil, then mix with the other ingredients.
  • Adjust the seasoning, adding extra salt or soy sauce if desired.

Nutrition Facts : Calories 122.8, Fat 2.8, SaturatedFat 0.5, Cholesterol 129.4, Sodium 944.8, Carbohydrate 5.2, Fiber 0.8, Sugar 2.5, Protein 18.7

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