Shrimp In Green Tea Recipes

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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

GREEN CURRY WITH SHRIMP



Green Curry with Shrimp image

My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons peanut oil
1 pound 16/20-count shrimp, deveined and shells removed
1 small yellow onion, sliced thin
1 jalapeno, sliced thin
Kosher salt
2 to 3 tablespoons Thai green curry paste
1/2 cup chicken stock
One 15-ounce can coconut milk
2 teaspoons fish sauce
1 tablespoon palm sugar or light brown sugar
1 tablespoon fresh basil leaves, sliced thin
1 tablespoon fresh mint leaves, sliced thin
1/4 cup roasted salted peanuts, roughly chopped
Steamed rice, for serving

Steps:

  • Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
  • Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
  • Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.

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

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