Tea Smoked Shrimp Vegetable Ribbon Salad and Asian Pesto Recipe
Don’t be scared by the tea smoking method, it’s super straightforward and surprisingly easy though you should definitely open a window and/or make sure your stove vent is on high (I suggest both). Each component for this recipe is easy to make and all of it can be made ahead of time if you want to serve it as a starter for an impressive dinner. But don’t wait for a special occasion to make this salad, as it’s one of those unusual dishes that is great on any warm evening. This recipe makes more pesto than necessary. The pesto should keep for about a week in the fridge. Any longer, you can freeze it (in ice cube trays for easy defrosting).
Estimated Nutrition (whole recipe, rough)
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Parsnip | 1/2 cup (78g) | 55 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Black Tea | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 lb jumbo shrimp
- 1/4 cup (65 g) long grain rice
- 1/4 cup (18 g or about 10-12 bags) loose black tea
- 2 tablespoons (25 g) dark brown sugar
- 1 teaspoon vegetable oil
- 2 garlic cloves
- 2 medium carrots
- 1 medium parsnip
- 1 medium broccoli stem
- Salt to taste
- 4 garlic cloves
- 1-inch knob of ginger
- 1/2 cup (70 g) roasted peanuts
- 1/2 cup packed basil
- 1/4 cup packed fresh mint
- 1/4 cup packed cilantro
- 1/4 cup packed parsley
- 2 tablespoon fresh squeezed lemon juice
- 1 teaspoon fish sauce
- 1/2 cup olive oil
- 2 tablespoons toasted sesame oil
- salt and pepper to taste