Add some oolong tea leaves to the water you boil shrimp in for a rich contrast to their sweet taste. Oolong tea leaves are large and easy to remove. This recipe is adapted from Eat Tea by Joanna Pruess with John Harney (The Lyons Press 2001).
Makes 3 to 4 first-course servings
4 to 6 tablespoons unsalted butter
1 small clove garlic, minced
A few dashes of soy sauce
Kosher or coarse sea salt
1 tablespoon oolong tea leaves
1 pound small shrimp, peeled just before cooking
1/4 cup thinly sliced scallions, including green parts
Melt butter in a small saucepan. Turn off the heat, add the garlic and soy sauce and set aside.
Fill a large, deep skillet with water. Add salt and tea leaves and bring to a full boil. Add the shrimp, turn off the heat and let sit until shrimp are pale pink and just opaque. The shrimp cook within minutes.
Drain, transfer to a bowl. Pick off tea leaves, if desired. Toss with the garlic-soy butter and scallions.
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