Orange Tea Shrimp Recipes

Steps:

• Place shrimp in two 13-in. x 9-in. baking dishes. In a saucepan, melt butter. Add orange slices; cook and stir until oranges fall apart. Stir in the remaining ingredients; heat through. Pour over the shrimp. Bake, uncovered, at 375° for 15-20 minutes or until shrimp turn pink.

Steps:

• For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
• For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

Steps:

• In a medium skillet, melt butter over medium heat.
• When butter melts, add the garlic.
• Saute garlic until fragrant and just beginning to turn golden.
• Add orange zest and stir quickly with garlic, about 15 seconds.
• 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.
• Add shrimp and continue to cook until prawns are opaque and firm, cooked through.
• Place a handful of greens on each plate.
• Serve shrimp with drizzle of sauce over the greens.
• Garnish with mandarin orange slices and sesame seeds (or almonds).

Steps:

• Preheat oven to 425°F. Line baking sheet with foil. Arrange shrimp in single layer on baking sheet. Cook shrimp following package instructions.
• Squeeze orange for juice (1/2 cup). Combine in medium saucepan: orange juice, soy sauce, rice vinegar, marmalade, sriracha sauce, ginger, and 1/4 cup green onions; bring to boil on medium-high. Cook 1 minute; remove pan from heat. Pour sauce into large bowl; stir in remaining 1/4 cup green onions.
• Heat rice following package instructions. Add shrimp to sauce and toss to coat. Serve with rice.

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.