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Shrimp in Lung Jing Tea

Fish and Seafood

Shrimp in Lung Jing Tea
2 or 3 Lung Jing tea bags
1 pound whole peeled shrimp, veins removed and discarded
1 teaspoon coarse salt
1 Tablespoon sesame oil
3 cloves fresh garlic, peeled and smashed
2 slices fresh ginger, slivered
1 pound fresh spinach, large stems discarded
2 Tablespoons lightly toasted sesame seeds

1. Boil two cups of water, add the tea bags and boil for two minutes, then add the shrimp and salt and simmer for two minutes. Discard the tea bags and remove the shrimp with a slotted spoon to a small bowl, cover them, and refrigerate until cool.
2. Heat a wok or fry-pan, add the sesame oil, garlic, and ginger, and stir-fry for half a minute, then add the spinach and stir-fry for one minute and put around the outside of a pre-heated platter.
3. Add the shrimp and the sesame seeds to the wok, and stir-fry for one to two minutes until they are hot but not over-cooked. Then place them in the center of the platter, and serve.

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