Trinidad Pepper Shrimp Food

PEPPER SHRIMP

Steps:

• Devein the shrimp leaving the shell on. Wash and drain. Season with ginger, pimento pepper, garlic, black pepper, chadon beni, lime juice, 1 chive and salt.
• Take a fork and scour the sides of the carrot. Note: We are doing this to make a pattern. Cut the carrot into 1/8 " slices. Cut the onion in four. Then cut each piece in half. Separate the onion layers. Cut up the hot pepper and chive.
• Heat the oil in the wok over a medium flame. Add the hot pepper and fry for 1 minute. Be careful! Add the shrimp and stir fry for 1 minute. Add about 1/4 cup of ketchup, soy sauce and a little water. Then add the onion, chive, sweet pepper and carrots. Add 1/4 cup ketchup and 1/4 cup water. Stir. Cover and simmer for 2 minutes.
• Remove from the flame when the water has reduced to the right consistency. Garnish with a sprig of chive.

HOT PEPPER SAUCE - A TRINIDADIAN STAPLE

Steps:

• Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

CHINESE TRINIDADIAN STIR-FRIED SHRIMP WITH RUM

Steps:

• 1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.
• 2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro.

TRINIDAD PEPPER POT

Steps:

• clean & cut meat into small pieces.
• Put into a large NON METAL pot (clay)& cover with plenty of water.
• Simmer for 2 hours.
• Add peppers ( In a small cloth bag), thyme sliced,onions, sugar & casseripe.
• Simmer until meat is tender.
• Boil everyday to keep fresh.
• Add fredsh meat (or cooked leftovers) from time to time.
• NEVER ADD ANYTHING WITH STARCH OR FLOUR,(even Rice) as pepperpot could sour & go bad.
• ALWAYS USE NON METAL UTENSILS (ie wooden spoons).
• Add water with cassereep every so often & boil.

TRINIDAD PEPPERPOT BEEF

Steps:

• Put the beef into a large pan, add enough stock to cover, and bring to a boil, skimming off any scum that rises to the surface.
• Lower the heat, cover, and simmer for 1 1/2 hours or until the meat feels just tender when pierced with a skewer.
• Add the onions, chilies, and half of the parsley, vinegar, sugar, Worcestershire sauce, mixed peppecorns, cinnamon, thyme, allspice, and salt to taste.
• Cover and simmer for 2 hours or until the beef is very tender.
• Transfer the beef to a carving board, cover, and keep warm.
• Skim any fat from the cooking liquid, and boil for about 10-20 minutes or until reduced to 1 1/4 cups.
• Season, adding more vinegar and crushed peppercorns if needed.
• Slice the beef thickly, discarding any fat.
• Pour the sauce over the beef and sprinkle with the remaining parsley.