Tea Rice Salad with Shrimp


  • 1 green onion, thinly sliced
  • 1 carrot
  • 1 small cucumber, cut lengthwise into quarters and cut into 1/4-inch strips
  • 8 to 16 oz peeled steamed small shrimp
  • 4 oz snow peas, trimmed and strings removed
  • ¼ t each salt and sugar
  • ¾ c white uncooked rice
  • + 8 more ingredients
    • 2 regular black tea bags
    • 1 ½ c water
    • ¼ to ½ t hot sauce or to taste
    • 1 t soy sauce
    • 1 t sesame oil
    • 2 T rice vinegar
    • 3 T lemon juice
    • 3 T vegetable oil

For the venaigrette, whisk the oil, lemon juice, vinegar, sesame oil, soy sauce and hot sauce in a bowl until blended. For the salad, bring the water to a boil in a medium saucepan. Remove from the heat. Add the tea bags to the boiling water. Steep for 5 minutes; discard teh tea bags. Bring th...

View full recipe at Relish


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