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Trinidad Pepper Shrimp

Trinidad Pepper Shrimp

By Courtney HillJune 4, 2018

  • Makes
    4 servings
  • Cook Time
    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.

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.

Ingredients
  • 1 ½

    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

  • ½

    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

  • ⅓

    cup ketchup

  • Chopped fresh cilantro or sliced scallions, to serve

Step 1

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.

Step 2

In the same skillet, heat the remaining 1 tablespoon oil over medium-high until barely smoking. Add the carrot and onion and cook, stirring once or twice, until lightly charred, 2 to 3 minutes. Add the poblano, garlic and habañero, then cook, stirring constantly, until fragrant, about 30 seconds. Add ½ cup water, the remaining 1 teaspoon soy sauce and the ketchup. Cook over medium-high, stirring occasionally, until the sauce is thick enough that a spoon leaves a trail when drawn through it, 2 to 4 minutes.

Step 3

Remove the skillet from the heat. Stir in the shrimp and any accumulated juices, cover and let stand until the shrimp are opaque throughout, 2 to 4 minutes. Taste and season with salt and pepper. Serve sprinkled with cilantro.

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