Tuesday, May 11, 2010

Chai-Soaked Shrimp with Spring Onions

These days, when I see something languishing in the fridge like the partially-used box of Pacific Chai tea concentrate, I begin to wonder what I can make with it. How about a marinade for .... shrimp? Googling "chai shrimp" turned up a recipe which, of course, I altered significantly.

Don't you think "soaked" sounds more saturated and luscious than "marinated?"
Adapted from this recipe

About 20 medium shrimp (can be frozen)

2 cups chai tea concentrate
1 tablespoon chopped ginger
2 teaspoons chopped garlic
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon Thai chili paste

1 tablespoon coconut or vegetable oil

A generous amount of sliced spring onions (I added a lot more after the photo was taken)

Basmati rice for serving

Mix the soaking ingredients in a small bowl or flat dish that will just barely hold the shrimp. Submerge the shrimp in the soak and refrigerate for a few hours, turning occasionally. If shrimp are frozen, you can leave the bowl out at room temperature.

Remove the shrimp to another bowl, and pour the soaking liquid into a medium-sized skillet. Over medium-high heat, boil the liquid down to about a cup or so. Add the coconut oil and toss in the shrimp and cook quickly, turning, until they all turn pink. You have to look closely, because the marinade will make the shrimp brown, too. Don't overcook them or they'll be tough.

Scatter the spring onions over the shrimp, stir briefly, and serve with basmati rice, spooning the sauce over.

Makes 4 abstimious servings and 2 very hearty ones

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