Taste of Trini

"A lil spoonful of Trinidad and Tobago in New York"



Shrimp Wantons: Trini Style

This is one of the ultimate Trini appetizers or snacks. It’s another recipe with a strong Asian influence, but as always we put our own Trini kick to it. It can also be made with chicken or veggies.

Here’s how I make mine.


  • 1lb peeled and deveined shrimp
  • 1 lemon
  • wanton wrappers
  • 1 cup of green seasoning
  • soy sauce
  • black pepper
  • sesame oil
  • 1 tbsp ginger
  • salt to taste

For the dipping sauce

  • soy sauce
  • ketchup
  • mustard
  • horse radish sauce
  • salt
  • sugar
  • pepper sauce
  • green seasoning



  1. Wash shrimp well with half of the lemon. Chop in the food processor until it forms a paste.
  2. Add 1 tsp of lemon juice to the paste and mix well.
  3. Add grated ginger, 1 tsp of salt, 1/2 tsp soy sauce, freshly ground black pepper, 1/2 tsp sesame oil and 3/4 of the green seasoning mixture. Mix well.
  4. Put a pot half-filled with oil on medium-low heat and let it heat up while you fill your wanton wrappers.
  5. Add about 1 tsp of the filling to a wanton wrapper. Add a little dab of water to the edges and fold into a triangle, sealing the edges. Hold the 2 pointed edges and stick together with a little water.
  6. When your oil is heated, add the wantons to the pot and let it fry for about 4-5 minutes or until golden brown. Place on paper towels to drain the excess oil.

Dipping sauce:

  • Add 1 tbsp of ketchup to the reserved green seasoning.
  • Add 1 tsp of horse radish paste, about 2 tsps of hot water and mix well. Add a dash of soy sauce, 1/2 tsp of white sugar, 1 tsp of mustard and salt to taste. You can also add some pepper sauce for more kick.


Check out my video on how to make this:


Pepper Shrimp

Hey guys!

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
  • Ketchup
  • 1 Lemon



  1. Wash shrimp with lemon juice and water. Make sure the fresh smell has gone away.
  2. 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.
  3. Let this marinate for an hour or cook right away.
  4. 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.
  5. 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.
  6. Enjoy!


Check out my YouTube video where I demonstrate how to create this dish:

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