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Trinidad Pepper Shrimp
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Trinidad pepper shrimp, a stir-fry that pairs fruity habañero chili with ginger and soy sauce, is a result of the Chinese influence on the local cuisine. Chinese immigrants began to arrive in Trinidad in the early 19th century. Ketchup may be an unexpected ingredient, but it is traditional and gives the sauce a welcome sweetness and glaze-like consistency. If you like, garnish with fresh cilantro or sliced scallions, and serve with lime wedges and steamed rice.
pounds jumbo shrimp, peeled, deveined and patted dry
Kosher salt and ground black pepper
01Season the shrimp with salt and pepper. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add half the shrimp in a single layer and cook, without stirring, until golden brown, about 45 seconds. Stir and cook until pink and opaque on all sides, another 20 to 30 seconds. Transfer to a bowl. Repeat with 1 tablespoon of the remaining oil and the remaining shrimp. Add the ginger and 1 teaspoon soy sauce to the shrimp in the bowl; toss to combine.
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Habanero, not habañero