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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Relax with your favorite tea and make some extra to use in this recipe. For the sauce, I suggest that you make a strong tea by using 2 tea bags. If you want to serve it with rice, try putting a bit of tea in your water. After Teresa's kind review, I have reduced the tea by half. Ingredients:
1 teaspoon unsalted butter |
1 garlic clove, smashed |
1 teaspoon orange zest |
1/2 cup tea, strong |
1 teaspoon rice vinegar |
1 tablespoon honey |
1 tablespoon soy sauce |
1 tablespoon orange juice, more possibly |
10 large shrimp, peeled and deviled |
1 cup salad greens |
5 ounces mandarin orange sections, use snack size |
1 teaspoon toasted sesame seeds or 1 teaspoon slivered almonds |
Directions:
1. In a medium skillet, melt butter over medium heat.
2. When butter melts, add the garlic.
3. Saute garlic until fragrant and just beginning to turn golden.
4. Add orange zest and stir quickly with garlic, about 15 seconds.
5. 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.
6. Add shrimp and continue to cook until prawns are opaque and firm, cooked through.
7. Place a handful of greens on each plate.
8. Serve shrimp with drizzle of sauce over the greens.
9. Garnish with mandarin orange slices and sesame seeds (or almonds).
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