Green Tea Poached Shrimp Stir-Fry Drizzled With Green Tea Vinaigrette
Royal Cream Puffs
Tea is not just for sipping. The array of flavors found in tea can be
used, like wine, to flavor food. Whether it's infused in a custard, the
basis of a vinaigrette or drizzled over a stir-fry, tea takes on new
dimensions when paired with food.
Green Tea Poached Shrimp Stir-Fry Drizzled With Green Tea Vinaigrette
For vinaigrette:
1 tablespoon sesame seed oil
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1 cup (Bigelow) green tea
4 teaspoons hoisin sauce
1/2 teaspoon garlic, minced
1/2 teaspoon ginger, minced
For poached shrimp:
18 large raw shrimp, shelled and deveined
4 cups (Bigelow brand) green tea
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
For stir-fry:
2 tablespoons peanut oil
2 cloves garlic, minced
12 ounces savoy cabbage, shredded
8 ounces fresh baby spinach
1 ounce snow peas
1 cup broccoli florets
1 cup fresh bean sprouts
Contents of 4 green tea bags, dry
1/4 cup vegetable stock
1 teaspoon sesame oil
1/2 teaspoon salt
For vinaigrette: Make (Bigelow) green tea by pouring 5 cups of boiling
water over 10 teabags. Steep for 10 minutes, set aside. Combine and whisk
all the vinaigrette ingredients in a medium-size bowl. Reserve. For
poached shrimp: In a large skillet, add 4 cups of the green tea, garlic
and ginger and simmer for 10 minutes. Add the shrimp to the simmering
broth and cook until just pink, 3-4 minutes.
For stir-fry: Heat the peanut oil in a preheated wok or deep frying pan.
Add the minced garlic and stir for about 30 seconds. Add the cabbage,
spinach, snow peas, broccoli, bean sprouts and contents of tea bags and
stir-fry for 3-4 minutes. Add the vegetable stock, cover and cook for 3-4
minutes. Remove the lid and stir in sesame oil. Season with salt. Place
the stir-fried vegetables on a warm dish and top with the poached shrimp.
Drizzle the vinaigrette over the shrimp and vegetables. Garnish with
sesame seeds and green onions.
Serves 4.
Royal Cream Puffs
4 (Bigelow) Earl Grey tea bags
1/2 cup boiling water
4 tablespoons butter, cut into pieces
1/2 cup all-purpose flour
2 eggs
Royal Cream Filling (see recipe below)
Confectioner's sugar (optional)
Preheat oven to 425 degrees. In a medium saucepan, pour boiling water over
tea bags. Let steep 10 minutes. Remove tea bags, squeezing out liquid. Add
butter and bring mixture to a boil. Remove from heat and immediately add
flour all at once. Stir vigorously with wooden spoon. Return to medium-low
heat and continue to stir until the mixture pulls away from sides of pan,
about 1 minute. Remove from heat and add eggs, one at a time, beating well
after each addition. The dough will be smooth, slightly dry and thick.
Spoon dough onto greased baking sheets, forming 8 to 10 large puffs. Bake
15 minutes, reduce heat to 400 degrees and bake an additional 15 minutes.
Cut a slit in the side of each puff to allow steam to escape, turn off
oven and let puffs rest 10 minutes. Remove puffs to cool (completely) on
wire racks. Slice shells in half horizontally. Remove dough from inside.
Fill with Royal Cream Filling (recipe follows). If desired, sift
confectioner's sugar over puffs. Serve immediately or refrigerate up to 3
hours.
Royal Cream Filling
1/2 cup boiling water
2 (Bigelow) Earl Grey tea bags
1-1/2 cups well-chilled heavy cream
1 package (3.4 ounces) instant vanilla pudding and pie filling mix
In a medium bowl, pour boiling water over tea bags, let steep 10 minutes.
Remove tea bags, squeezing out liquid. Stir in heavy cream. Add 1 package
(3.4 ounces) instant vanilla pudding and pie filling mix. Beat with wire
whisk for 2 minutes until slightly thickened. Chill until ready to use.
Serves 8 to 10.
Tea Types
There are four types of tea in the world that come from camellia sinesis
(tea) plants -- green, black, white and oolong teas. These are considered
"pure" because they all come from tea plants. Other types of "tea" include
herbal teas (which come from peels, grasses, leaves, flowers and
flavorings from various plants) or blends of herbs, spices, seasoning
and/or fruits, such as rooibos and chai teas.
Green tea has a low caffeine content, mild flavor and is known for its
health benefits. The leaves are steamed after they're removed from the
vine to stop the fermentation process that would render them into black
tea.
Black tea accounts for 90 percent of tea consumption in the United States.
Orange pekoe, English breakfast and Darjeeling are popular flavors of
black tea. Black tea is strong-bodied and high in caffeine. It goes well
with milk and sugar.
Oolong tea is a full-bodied, fragrant tea that is fruity and sweet in
flavor. It is low in caffeine and a good tea to drink for inducing
relaxation.
White tea consists of unopened tea buds and takes its name from the
delicate white down that covers the buds. Its flavor is naturally sweet,
and complex but delicate. The color of the leaf is lighter, so it steeps
into a very light-colored tea.
Most teas are steeped between 180 degrees and 212 degrees, according to
Karen Nellius of Charleston Tea Company. She recommends steeping green tea
in water that's been heated to 180 degrees, and black tea in water that's
been heated to 212 degrees. White tea should be steeped in water heated to
190 degrees and oolong in water heated to 180 degrees. Always start with
cool, fresh water and bring it to temperature.
Nellius says tea-steeping time varies with the tea, but generally green,
oolong, white and black tea should steep for 2-3 minutes. Some teas can
steep for up to 5 minutes. Tea used in cooking recipes often is steeped
longer.
-- Recipe from www.bigelowtea.com
Source: Clipping-Cooking Digest
Posted By: Diane Spangenberg <[email hidden]>
From Ann In Fla
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