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Green Tea Chow Chow with Sauteed Shrimp

Chow chow can be served with sandwiches or as a side with meat or seafood.
Created by Daniel J Lestrud, CEC, CCE

10 servings


  • 1 sweet onion, sliced 1/4" thick
  • 1 green cabbage head, sliced 1/4" thick
  • 1 red bell pepper, sliced 1/4" thick
  • 1 green bell pepper, sliced 1/4" thick
  • 1 yellow bell pepper, sliced 1/4" thick
  • 1/4 cup Kosher salt
  • 2 cup white vinegar
  • 1 1/2 cup sugar
  • 2 tsp dry mustard
  • 1 tsp tumeric
  • 1/2 tsp ginger, fresh
  • 2 tsp celery seed
  • 12 Bigelow Green Tea bags
  • 40 shrimp, 16/20 count, peeled and deveined
  • 8 ounces white wine
  • 4 ounces whole butter


Combine all cut vegetables and toss with salt. Let sit one hour. Combine vinegar, sugar and all spices and bring to a boil. Add tea bags and let steep in salad till cool. Remove bags when cool. Peel and devein shrimp leaving tail on. Season with salt and pepper and place in pre-heated saute pan with clarified butter. Cook till shrimp is opaque and firm to the touch. De-glaze with white wine and reduce.  Finish with whole butter and place shrimp on chow chow and drizzle with pan sauce.
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