Wednesday, November 29, 2006

Kareen's Healthy Food I

Low Fat Shrimp and Coca Tea Sauce
(Serves 4 to 6)


For strong tea:
2 bags of coca tea
1/4 cup water
For the sauce & shrimp:
2 bags of coca tea ( do not use trimate)
1/2 cup of white wine
2 tablespoons strong brewed tea
1/2 tablespoon soy sauce1
1/4 teaspoons of brown sugar
1/4 teaspoon salt
2 tablespoons of extra virgin olive oil
Pinch of salt & pepper
2 teaspoons regular flour
3 tablespoons chicken stock (fat free)
3/4 pound medium shrimp (about 24), shelled and deveined
1 teaspoon minced fresh ginger
1/4 cup chopped white parts of scallion in 1/4-inch diagonal pieces
1/4 cup diced red bell pepper in 1/4-inch pieces
1/4 cup diced green bell pepper
1 orange, cut thinly half moons and parsley for garnish


  • Brew the strong tea, place 2 tea bags in ½ cup of hot water and let it sit for over 10 minutes. Strain the tea, let it cool, and reserve the tea for the sauce.
  • To blanch the shrimp, heat a pan over high heat for 1 minute. Add 1 Table spoon of the olive oil, scallions and peppers, roast for 3- 5 minutes.
  • Place the shrimp in the oil and vegetables mixture, stir, and loosen. When the shrimp begin to turn pink, about 5- 10 seconds, turn off the heat. Remove the shrimp and vegetables with a strainer and drain.
  • Add the content of a new coca tea bag to this mixture, mix and let it sit while you prepare the sauce.
  • Use the remaining oil and liquids for the sauce. Add 1 tablespoon of olive oil to the pan. Over high heat for 20 seconds. When a wisp of white smoke appears, add the ginger and wait another 20 seconds.
  • Add the wine, sugar, salt, soy sauce, pepper, chicken stock, the content of 1 new tea bag and let the sauce reduce for 5 minutes and turn the heat to medium.
  • In the ½ cup of strong cold coca tea, dilute the flour and add slowly to the sauce, stirring constantly
  • When the sauce bubbles and thickens, turn the heat to low
  • Add the shrimp- vegetables mixture and cook, stirring, for 1 minute, until all the ingredients are coated.
  • Remove to a heated platter, garnish around the edges with orange half moons, parsley and serve.
  • You can add some powder locoto if you like spicy food.
  • Great with coca tea rice.

(pictures later)

About Kareen:

My younger sister Kareen is a very interesting person , she has a strong personality, she is athletic and loves healthy food, it is very hard to please her, she eats a little bit of everything but she likes to control the amount of red meat and fats in her diet, she enjoys big medium - well steaks every blue moon and poultry once or twice at year. She doesn't eat Salmon because of the high levels of poison in this particular fish. Kareen is a seasonal vegetarian and vegan, depending on her mood. She loves vegetables, beans, tuna, shrimp, rice, fruit, nuts, olive oil, dry fruits, pasta and homemade food. Lately , she has include Godiva Chocolates to her diet, because "they keep her heart healthy". She is very artistic about the presentation and the details.


Anonymous said...

If she cooks too-I know a skinny frog in Myrtle Beach who could be history,
Rivet, rivet

Anonymous said...

As long as the frog does not eat "vinchucas"!!!!, I should teach people in America how we train cute girls and cats agains Vinchuca's attack in Bolivia, but I am not sure that my sister would accept the publication.

Anonymous said...

FLASH NEWS REPORT-Frogs across South Carolina have joined together to form a 12 step program (FA-Frogs Anonymous) to curb their Vinchuca desires. It has been reported that failure to successfully complete the program prevents even the most charming of frogs from becoming a Prince.
Froggy Rip Reporting

Anonymous said...

Como Condorito decia:

Anonymous said...

I wanna see the Vinchucas training...please?, I have a boyfriend from Bolivia in D.C. that likes vinchucas; and also the FA 12 step program just in case the training fails.