If you go into any Chinese restaurant in Trinidad and Tobago, pepper shrimp is a definite staple. As mentioned in previous recipes, a lot of our food dishes from Asia, East India, Africa etc have certainly changed over time. They have now become somewhat fusion dishes, being mildly influenced by the myriad of cultures within this beautiful twin island nation to suit the palates of its occupants. Pepper shrimp is definitely one of said dishes. The spices, the flavors and the heat all scream Chinese Caribbean style and it is most certainly delicious. When I make this meal, I oftentimes omit the pepper to accommodate my daughter or nieces and while I miss the spice it is still incredibly delicious. Here's my recipe, happy cooking.
1lb Shrimp deveined (I removed the shell but I kept the tails)
3 tbsp Green Seasoning
1 medium Onion roughly chopped
2 cloves grated Garlic
2 Pimento chopped
2 small roughly chopped Sweet Peppers (Yellow and Red)
(Or any color of your choosing)
1 tbsp grated Ginger
1/2 cup Ketchup
1 tbsp Soy Sauce
2 tbsp Vegetable Oil
1 tsp Sesame Oil
1/2 cup Water
1 small Hot Pepper
1/4 tsp Salt
●Add shrimp (once cleaned and washed) to a medium sized mixing bowl and add green seasoning and salt and mix well. Set aside for 10 mins or more to marinate.
●To small to medium saucepan or wok on medium heat add vegetable oil and sesame oil let heat up.
●To oil add garlic, hot pepper, pimento and ginger and saute for about 30 secs. Then add onions and sweet pepper and saute until onions begin to look translucent.
●Add shrimp and saute for 5-7 mins.
●To shrimp add ketchup, soy sauce and water. Bring to a simmer and cook for a further 5 mins a(dd more salt if desired) then remove from heat.
Note: The level of heat in this dish is totally dependent on you. Add as much hot pepper as you like or none at all if you so wish I promise it won't compromise the deliciousness of the dish.
Pepper shrimp pictured here with veggie friend rice and steam broccoli