Trinidad Pepper Shrimp | Christopher Kimball’s Milk Street

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Milk Street Recipe

Trinidad Pepper Shrimp

30 minutes

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

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