Tea Smoked Shrimp Vegetable Ribbon Salad and Asian Pesto Recipe

by Irvin on April 10, 2014 · 5 comments

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This step-by-step tea smoke shrimp recipe makes for an impressive salad with ribbons of carrot, parsnip and broccoli dressed with an Asian pesto dressing.

Tea Smoked Shrimp Vegetable Ribbon Salad & Asian Pesto. Recipe and Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Tea smoking shrimp sounds pretty labor intensive, invoke visions of wizened-faced elderly Asian women perpetually bent over. Each movement by them completely deliberate, as they walk around their kitchen, barely visible, hidden in the blue-gray smoke that blows over and around the rack of seafood that they cook. Every motion they make is in slow motion, almost as if they were practicing tai-chi. But it turns out tea smoked shrimp is insanely easy for pretty much anyone, old or young, Asian or not. Once I read the smoked shrimp recipe technique, I found myself mentally building a carrot salad around it, though I threw in a few other vegetables (parsnip and broccoli stem) and a little Asian inspired pesto as dressing. I couldn’t wait to make it. (Jump directly to the recipe.)

Tea Smoked Shrimp Carrot, Parsnip and Broccoli Salad & Asian Pesto. Recipe and Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Of course, after I made the salad in my final day at the Le Cordon Bleu class I took, I told myself I needed to figure out how to make it at home, without the use of the crazy high power vent that they have over every burner. My solution, in my tiny one bedroom apartment, was to close off the kitchen door (so the rest of the apartment wouldn’t smell like a smokehouse) and open the back door leading to the fire escape as well as the kitchen window with a fan propped up in it turned on full blast. Because I’m classy that way.

Tea Smoked Shrimp Parsnip, Broccoli and Carrot Salad & Asian Pesto. Recipe and Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Classy or not, the salad was worth it and just as great as I remember it. None of the components are particularly hard to make, but combined together it’s the sort of dish that you could easily serve to company to impress. The fragrant smoke mingles with the sweet briney shrimp and is a great foil to the Asian herb inspired pesto and the ribbons of carrot, parsnip and broccoli stems. Now if only I can figure out how to get the faint residual lingering smoke smell out from my kitchen…

I’m sharing recipes and tips I learned from the Le Cordon Bleu Techniques I class all this week. Be sure to come and check them all out!

If you like this Tea Smoked Shrimp Vegetable Ribbon Salad with Asian Pesto Recipe, check out some of these other shrimp recipes from around the web:
Skinny Taste’s Cilantro Lime Shrimp
No Recipe’s Coconut Shrimp with Spicy Orange Sauce
Simply Recipes’ Shrimp and Grits
A Thought for Food’s Chimichurri Shrimp with Lime-Herb Rice
Steamy Kitchen’s Miso Butter Shrimp Recipe

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{ 5 comments… read them below or add one }

Christine from Cook the Story April 10, 2014 at 6:10 am

You’re fearless in the kitchen, Irvin, and it’s an awesome thing!


Baby June April 11, 2014 at 4:55 am

What a deliciously unique shrimp preparation! I love how colorful the vegetable noodles are.


Winnie April 11, 2014 at 9:51 am

Looks fabulous!


Oscar Humphries December 8, 2015 at 5:33 am

Your recipe looks truly amazing. I just love shrimps but every time I think that I have to clean them I just give up. Anyway, next time I will overcome my laziness but only because the recipe looks so nice.


Phyllis June 11, 2016 at 5:44 pm

If I want to do a second batch of shrimp can I use the same rice/tea mixture or should I start from scratch?


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