Dong Ding Oolong Butter-Glazed Shrimp
Plump shrimp glazed in a buttery Dong Ding reduction with garlic and ginger—a quick, elegant dish that celebrates the tea's creamy, floral soul.
Dong Ding oolong's buttery character practically begged to be turned into an actual butter sauce. When you reduce brewed tea with butter, garlic, and a touch of honey, you get a glaze that's silky, aromatic, and deeply savory.
The shrimp cook in minutes—sear them fast and hot so they get a golden crust, then toss them in the tea-butter glaze at the last moment. Overcooking is the only real risk here.
A splash of rice wine (or dry sherry) deglazes the pan and adds complexity. The alcohol burns off but leaves behind a layer of flavor that bridges the tea's floral notes and the shrimp's sweetness.
Serve this over steamed jasmine rice or alongside stir-fried bok choy. It's impressive enough for a dinner party but fast enough for a Tuesday night.
Ingredients
- 450g large shrimp, peeled and deveined
- 1 cup brewed Dong Ding oolong (strong, steeped 5 min)
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp rice wine or dry sherry
- 1 tsp honey
- 1 tbsp soy sauce
- 1 scallion, sliced thin
- Salt and white pepper
How to make it
- 1Brew a strong cup of Dong Ding oolong (2 tbsp loose leaf in 1 cup water, 95°C, 5 minutes). Strain and set aside.
- 2Pat shrimp dry and season with salt and white pepper.
- 3Heat 1 tbsp butter in a large skillet over high heat. Sear shrimp 1–2 minutes per side until pink and golden. Remove and set aside.
- 4Reduce heat to medium. Add remaining butter, garlic, and ginger. Sauté 30 seconds until fragrant.
- 5Add rice wine and let it sizzle off. Pour in the brewed tea, soy sauce, and honey. Simmer 3–4 minutes until reduced by half and glossy.
- 6Return shrimp to the pan, toss to coat in the glaze. Top with scallion and serve immediately.
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