“Thinly sliced shrimp marinated in green tea”
by “Michel Hache, Hotel Ambassador”
“The Book of Green Tea” – “The book of Green Tea” Christine Dattner, Sophie Boussahba”
5-1/2 lb. shrimp
1 teaspoon Lung China green tea
2 cups olive oil
½ cup piquillo peppers
2 teaspoons fleur de sel
1 teaspoon freshly ground pepper
- Squeeze the limes and orange and infuse the Lung China green tea in their juice. Meanwhile, peel and de-vein the shrimp. Cut the shrimp into fine slices, drizzle them with olive oil and season to taste. Set aside.
- When ready to serve, arrange the shrimp on clear glass serving plates with the help of a circular mold or small bowl. Sprinkle with the tea infusion with the minced piquillo pepper and cover with the tea infusion.