Oolong Boiled Shrimp
4 to 6 tablespoons unsalted butter
Melt the butter in a small saucepan. Turn off the heat, add the garlic and soy sauce, and set aside.
Fill al arge, deep skillet with water. Add the sea salt and tea leaves and bring to a full boil. Add the shrimp, turn off heat, and let sit until pale pink and just opaque. The shrimps cook within minutes. Drain, transfew to a bowl. Pick off tea leaves, if desired. Toss with garlic butter and scallions, and serve.
Recipe courtesy of Eat Tea, by Joanna Pruess and John Harney
© 2007 Teas Etc., Inc
ABOUT THE AUTHOR
Beth Johnston, a tea importer and noted tea expert, publishes an informative monthly newsletter on tea, tea history, health and lifestyle enhancements. To learn more about the world of tea, join her free newsletter at http://www.TeasEtc.com/Newsletter.asp or visit http://www.TeasEtc.com.
This article, including the copyright and "About the Author" section, may be freely reprinted online in its complete and unaltered form provided you send a copy or link of the reprint to us.
LEARN MORE ABOUT TEA
Read Beth's Tea Blog
|Shopping Cart | Wish List | Account | Contact Us | Shipping | Privacy | FAQ|