Smoky tea prawns

Dec. 30, 1998

February 20, 2008

MAKES 4 SALAD-SIZE SERVINGS

4 cups salad greens

1 tablespoon unsalted butter

1 clove garlic, minced

1 tablespoon orange zest

1 cup brewed Lapsang Souchong tea

1 tablespoon balsamic vinegar

1 tablespoon honey

1 tablespoon soy sauce

20 large prawns, peeled and deveined

1. Divide salad greens evenly on four serving plates and

refrigerate. In a large saute pan, melt butter over medium heat. As

butter melts and begins to foam, add garlic. Saute garlic until

fragrant and just beginning to turn golden.

2. Add orange zest and stir quickly with garlic, about 15 seconds.

3. Add tea, vinegar, honey and soy sauce to pan and allow to come to

a simmer. Add prawns and continue to cook another 3-3 1/2 minutes

until prawns are opaque and firm.

4. Serve prawns warm with sauce from pan over salad greens.

Tea: Essence of the Leaf (Chronicle Books, $14.95)

Nutrition Information (per serving) Calories: 196 From fat: 42

Percentages of daily value based on 2,000-calorie diet. Total fat 5g 7% Saturated fat 2g 12% Cholesterol 269mg 90% Sodium 563mg 23%Carbohydrate 8g 3% Dietary fiber 1g 4% Sugars 6g Protein 29g; Vitamin A 28% Vitamin C 34% Calcium 8% Iron 29%