This recipe comes to us from Prevention.com. It caught my eye because it combines our final two cancer prevention foods: green tea and curcumin (curry). Like I said last week, the curcumin in curry isn’t plentiful enough to kill cancer tumors in one meal, but it sure is delicious.
One final note: when my husband and I first tried this recipe, we thought it was okay. Then my hubby squeezed some lemon juice over our plates and BAM! So delicious.
1 cup boiling water
1 tablespoon green tea leaves (I cut open a tea bag)
8 ounces dried linguine (or whatever pasta you have in the pantry if, like me, you’re too lazy to make a special trip to the store; see photo)
1 tablespoon canola oil
1 pound large shrimp, peeled, deveined, and rinsed (would also be good with chicken, I think)
1/4 cup finely chopped scallions, white and light green parts
2 teaspoons minced garlic
1 1/2 teaspoons hot or mild curry powder
2 tablespoons sake or dry white wine
1 teaspoon toasted sesame oil
chopped cilantro and sliced scallions (dark green parts)
fresh lemon juice
- Cook the linguine according to the package direction, subtracting 2 minutes of the cooking time. Drain and return to the cooking pot to keep warm.
- In a heatproof container, combine the boiling water and tea. Cover and steep for 5 minutes.
- Meanwhile, heat the canola oil in a large nonstick skillet or wok over high heat. Add the shrimp, scallions, garlic, and curry powder. Cook, tossing, for 1 minute. Add the sake or wine. Cook for 30 seconds. Add the tea and half of the tea leaves. Cook for 1 minute, or until the shrimp are opaque. With a slotted spoon, remove the shrimp and set aside.
- Transfer the linguine to the skillet or wok. Reduce the heat to medium-low. Cook, tossing, for about 3 minutes, or until the linguine is al dente and the sauce has thickened. Return the shrimp to the pan. Drizzle with the sesame oil. Toss to combine. Garnish with the cilantro and scallions.
- Drizzle with fresh lemon juice and salt to taste.