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Trinidad Pepper Shrimp
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
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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