Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Jasmine Green Tea Shrimp Recipe
Jan 23, 2012 @ 6:04 PM
Posted by
Daily Value: 27%
Servings: 2
High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 535Daily Value: 27%
Servings: 2
High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 20g | 31% |
| Saturated | 9g | 46% |
| Trans | 0g | 0% |
| Carbs | 52g | 17% |
| Fiber | 12g | 48% |
| Sugars | 5g | 0% |
| Protein | 45g | 91% |
| Cholesterol | 319mg | 106% |
| Sodium | 3316mg | 138% |
| Calcium | 671mg | 67% |
| Magnesium | 380mg | 95% |
| Potassium | 2450mg | 70% |
| Iron | 13mg | 70% |
| Zinc | 5mg | 34% |
| Vitamin A | 49735IU | 995% |
| Vitamin C | 342mg | 570% |
| Thiamin (B1) | 0mg | 29% |
| Riboflavin (B2) | 1mg | 34% |
| Niacin (B3) | 9mg | 44% |
| Vitamin B6 | 1mg | 68% |
| Folic Acid (B9) | 151µg | 38% |
| Vitamin B12 | 3µg | 42% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 8mg | 39% |
| Vitamin K | 3758µg | 4697% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
Pairs Well With
Exclusive from The Daily Meal
There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...
Popular Recipes
Amie Valpone
I was so excited to create this delicious dish, not only because I love cooking with tea, but because I used a new fabulous ingredient for this recipe, ghee. I thought this would be a delicious dish to incorporate delicious flavors of tea and ghee — a savory shrimp dish that is perfect for a lunch atop your salad or a dinner atop steamed wild rice.
INGREDIENTS
- 2 quarts water
- 1 ounce loose jasmine green tea leaves
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons ghee
- 2 cloves garlic, minced
- 1 ounce ginger, sliced thinly
- 1/4 cup basil, chopped finely
- 1 pound rainbow Swiss chard, chopped roughly
- 1 pound kale, chopped roughly
- Sea salt and pepper, to taste
- 1 tablespoon black sesame seeds
- 2 tablespoons white balsamic vinegar
DIRECTIONS
In a large stockpot, bring the water to a boil over high heat. Add the tea and shrimp and cook until opaque, about 4 minutes. Remove from heat, drain, and set aside to cool.
Heat the ghee in a skillet over medium heat. Add the garlic, ginger, and basil and cook for 1 minute, then add the Swiss chard and kale. Cook for another 3 minutes. Season with salt and pepper, to taste.
Remove from heat and transfer to a serving dish. Serve the shrimp on top of the greens, and season with the sesame seeds and white balsamic vinegar.
