Photograph: Jacob Lewkow Photo Stylist: Stephanie Potts
4 cups water
2 tablespoons loose black tea
1 (1-inch) piece of ginger
2 whole cinnamon sticks
3 pieces star anise
½ tablespoons whole black peppercorns
5 whole cloves
½ cup honey
½ pound shrimp with shells on
Place water, tea, ginger, cinnamon, anise, peppercorns and cloves in a medium saucepan; bring to a boil, then remove from heat. Steep tea mixture for 10 to 15 minutes; strain solids, reserving liquid. Stir honey into hot tea.
Return tea mixture to a simmer (160 to 180°); add shrimp and slowly poach until cooked, about 10 minutes. Remove shrimp with slotted spoon, and peel. Serve warm with rice or chilled with cocktail sauce.
Yield: 4 to 6 servings
Chef ’s Note: For an even more complex flavor, allow the steeped tea mixture to sit overnight at room temperature before poaching.