Glamp Cooking with Stephanie Tea

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For Chef Stephanie Tea, this is her moment to shine. Tea specializes in cuisine that showcases her Asian-American heritage, crafting recipes that make cooking Asian inspired food at home or outdoors approachable, fun and most importantly, delicious.


If you are looking to uplevel your camp – or glamp - cooking, we’ve got a recipe from the chef perfect for your next near or far away adventure. Enjoy cooking up Caramelized Shrimp Over Crispy Rice in the Stanley Even-Heat Camp Pro or Full Kitchen Base Camp Cook Sets and shaking a Lychee Margarita with Pop Rocks Rim (recipe below) in a Happy Hour Cocktail Shaker Set.

Take a tip from the chef and stay organized as you food prep with the Classic 10 qt Lunch Box, which can be used as a stylish and portable pantry for your cooking essentials like spices, sauces and more.

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“The biggest thing for me is recognizing that to remain creative, I have to also give myself breaks and give myself space to live a life, to breathe, and just to simply be.”

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Caramelized shrimp over crispy rice

SERVES 2

For Chef Stephanie Tea, this is her moment to shine. Tea specializes in cuisine that showcases her Asian-American heritage, crafting recipes that make cooking Asian inspired food at home or outdoors approachable, fun and most importantly, delicious.


If you are looking to uplevel your camp – or glamp - cooking, we’ve got a recipe from the chef perfect for your next near or far away adventure. Enjoy cooking up Caramelized Shrimp Over Crispy Rice in the Stanley Even-Heat Camp Pro or Full Kitchen Base Camp Cook Sets and shaking a Lychee Margarita with Pop Rocks Rim (recipe below) in a Happy Hour Cocktail Shaker Set.

Take a tip from the chef and stay organized as you food prep with the Classic 10 qt Lunch Box, which can be used as a stylish and portable pantry for your cooking essentials like spices, sauces and more.

Caramelized Shrimp

• 1 1/2 Lb shrimp with head on, deveined
• 1 Tbsp cooking oil
• 1 1/2 Tbsp palm sugar
• 1 Tbsp fish sauce
• 2 Tbsp oyster sauce
• 3 garlic cloves, smashed
• 1 medium shallot, thinly sliced
• 1/2 tsp black pepper
• 1 tsp chicken bouillon
• 1/3 cup water + 1/2 Tbsp cornstarch, mix until dissolved
• 1 jalapeno, thinly sliced
• Green onions for garnish

Directions

• Make sure to use shrimp with the shell on for maximum flavor, with or without the head (your preference). Remove shell, clean and devein the shrimp.
• In a fry pan, heat oil on medium heat and caramelize palm sugar until a deep amber color. Quickly add fish sauce and oyster sauce to stop sugar from burning or getting too dark.
• Add garlic and shallots and stir fry for 1 minute.
• Add shrimp and mix until each shrimp is coated.
• Add chicken bouillon, black pepper, water and cornstarch mixture.
• Bring to a boil and add jalapeño, simmer for 3-4 mins or until shrimp is cooked through.
• Turn off heat.

Crispy Rice:

1. Use day-old rice and form and compress into desired shape like a flat triangle or square.
2. Heat enough oil to thinly cover the entire fry pan.
3. Pan fry rice until lightly golden brown on both sides.
4. Set aside.

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