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Habanero, not habañero
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
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
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