Pepper Shrimp

Pepper Shrimp! Love love love this dish. It was one of my favorite recipes growing up in Trinidad, but of course I had to make my own tweaks. So now it’s a bit of a Trini Thai fusion!

Pictured with Brown Fried Rice and Garlic Bok Choy!

Makes 3 – 4 servings

Ingredients:

• 1 lb uncooked shrimp (medium or large size)
• 2 tbsp olive oil
• 1/2 cup uncooked white onions (sliced)
• 1 large red sweet pepper (sliced)
• 4-5 medium cloves of garlic (minced) – I always add more
• 2 tbsp ginger root (minced)
• 1/4 cup ketchup
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tsp brown sugar
• 1 tbsp fish sauce
• 1/2 tbsp sambal oelek (use more for really spicy, less for no spice)
• Handful cilantro
• 2 scallions
• 2-3 tbsp fresh lime juice
• Salt and pepper to taste

Instructions:

1. Wash out shrimp with some lime juice and season with salt, pepper and some chopped cilantro.
2. Heat a sauce pan on medium high heat and add 1 tbsp olive oil. Add shrimp in a single layer and cook for 2-3 minutes per side. Remove from pan and continue until all the shrimp is lightly browned. Set shrimp aside.
3. Reduce heat to medium. Add 1 tbsp olive to the pan and add onions. Cook for 4-5 minutes until soft. Add garlic and ginger and cook another 1-2 minutes.
4. Add red sweet pepper and cook another 4 – 5 minutes until soft.
5. In the meantime, mix ketchup, soy sauce, sesame oil, brown sugar, fish sauce and sambal oelek in a separate bowl.
6. Once red pepper is cooked, pour in sauce and add shrimp. If sauce becomes too thick, add some water.
7. Add salt and pepper to taste.
8. Cook for 3-4 minutes ensuring all the shrimp and vegetables are coated with the sauce. Mix in the lime juice and top with cilantro and scallions.