This recipe is a typical Trini Sunday dish! Due to the strong Asian influence in Trinidad and Tobago, this dish is a fusion of cultures. It has a Trini kick to it ( Green Seasoning and Hot pepper) and it’s quite fiery, just how we love it on the islands!
If you can’t handle the heat, stay far from this one.
Here’s the recipe!
- 1 lb of large shrimp (deveined)
- salt to taste
- black pepper
- 4-5 pimento peppers, chopped finely (or Jalapenos or Serrano)
- 1 Scotch Bonnet pepper (or to your taste)
- A few slices of fresh ginger
- 1/2 of a red onion
- Scallion or Chive, chopped finely (for garnish)
- 1/4 cup of celery, chopped finely
- 1/2 cup green seasoning
- Sesame oil
- 1 Lemon
- Wash shrimp with lemon juice and water. Make sure the fresh smell has gone away.
- Season shrimp with about 1 tsp of salt, the chopped pimento peppers, 3/4 of the green seasoning mixture, 1 tbsp of ketchup and mix well.
- Let this marinate for an hour or cook right away.
- Add 1/2 tbsp canola oil to your wok. Add ginger slices and let it fry for about 1 minute. Then add hot pepper and onion. Let this fry for about 1/2 minute and add a tsp of ketchup.
- Now add the shrimp and stir well. Let this cook for about 2 minutes and add the rest of seasoning along with 2 tbsp of water to create a gravy. Let this cook for about 2-3 minutes more until the all the shrimp have turned pink and the gravy has thickened. Taste for salt and pepper and turn off the heat.
Check out my YouTube video where I demonstrate how to create this dish: