My family has long enjoyed this rich, Cajun crab soup. In the winter, “stick to your bones” soup is comfort food.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 20 |
| Yield: | 2 1/4 cup |
Ingredients
- ¼ cup boiling water
- ½ teaspoon lapsang souchong tea leaves
- 2 tablespoons brown sugar
- ¾ cup pineapple juice
- ½ cup tamari (dark soy sauce)
- ½ cup canola oil
- 1 (1 1/2 inch) piece fresh ginger root, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons sherry
- 1 tablespoon honey
Instructions
- Pour boiling water over tea leaves in a mug and steep for 3 minutes; strain and discard tea leaves. Dissolve brown sugar into the tea and set aside to cool.
- Combine pineapple juice, tamari, canola oil, ginger, garlic, sherry, and honey in a jar; add tea mixture. Seal jar and shake until the oil emulsifies into the marinade.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
- Marinate your items in this for four hours, turning once.
- Use whatever type of cooking oil you have on hand. Regular soy sauce can be used in place of tamari, as well.
Reviews
A subtle marinade with a touch of smoky sweetness. I tossed in some hot peppers and used apple cider vinegar instead of sherry. The tea really does just add a hint of smoky flavor, what a good idea. Thank you for the recipe.