As a general warning to those unfamiliar with Trinidad: If the title has the word Pepper, prepare for a HOT and SPICY dish! Trinidad Pepper Shrimp is influenced by our Chinese community but has evolved into its own uniquely HOT version. The traditional Asian flavors of sesame oil, soy sauce, ginger, and fresh seasonings create the sauce the shrimp is coated in. However, when hot scotch bonnet pepper and our local ketchup are added, you get an intense kick of heat with a gentle kiss of sweetness. This dish is another famous cutter or appetizer that goes well with some adult beverages known to help sober you up. Nonetheless, it is also great on top of some Chow Mein or steamed Jasmine Rice. Try this recipe for a hot spicy seafood treat that is uniquely Trini.
How do you clean shrimp and pepper shrimp?
How do you make Trinidad pepper shrimp?
Is it better to cook shrimp with the shell on or off?
How long should you cook shrimp?
- 1 1/2 lb Jumbo Shrimp deveined (shells optional)
- 1 Lime
- 1 tablespoon Sesame Oil
- 1 medium Yellow Onion, chopped (bite-sized pieces)
- 2 cloves Garlic, minced
- 2 Seasoning Peppers, minced
- 1 tablespoon Fresh Ginger, minced
- 1 large Carrot, chopped (bite-sized pieces)
- 1 Sweet Pepper seeded & chopped, (bite-sized pieces)
- 1 Scotch Bonnet Pepper seeded & minced
- 3 Chadon Beni Leaves, minced
- 1 Green Onion, chopped
- 1 tablespoon All-purpose Soy Sauce
- 125 ml Ketchup
Subscribe and get inspired with our creative and delicious recipes!