Milk Street Recipe

Trinidad Pepper Shrimp

Name: Trinidad Pepper Shrimp
Cook time: 30 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 1/2 pounds jumbo shrimp, peeled, deveined and patted dry; Kosher salt and ground black pepper; 3 tablespoons grapeseed or other neutral oil, divided; 1 tablespoon finely grated fresh ginger; 2 teaspoons soy sauce, divided; 1 medium carrot, peeled and thinly sliced on diagonal; 1/2 medium red onion, sliced ½ inch thick; 1 poblano chili, stemmed, seeded and chopped into ½-inch pieces; 8 medium garlic cloves, minced; 1 habañero chili, stemmed, seeded and minced; 1/3 cup ketchup; Chopped fresh cilantro or sliced scallions, to serve

30 minutes

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.

4

Servings

Tip

Don't sear the shrimp until they're fully cooked. The goal is to brown them for flavor; they'll finish cooking when they're added back to the skillet at the end. Also, don't overcook the vegetables; they should retain some color and crunch to add visual and textural appeal to the stir-fry.

30 minutes

Ingredients

1½

pounds jumbo shrimp, peeled, deveined and patted dry
Kosher salt and ground black pepper

Directions

01

Season 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.

Reviews

Andrew S.

Habanero, not habañero

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Trinidad Pepper Shrimp