Pepper first, shrimp second! Heat fuh so in this week's episode:

Yield: 6 Portions

INGREDIENTS

2 Tbsp Vegetable Oil
1 Tsp Sesame Oil
¼ Cup Large Diced Onions
1 Tsp Minced Ginger
1 Tbsp Slivered Garlic
¼ Scotch Bonet Pepper, sliced
1½ Lbs Jumbo Shrimp (shells on and deveined)
1¼ Tsp Salt
½ Tsp Black Pepper
¼ Tsp Paprika
1½ Tbsp Oyster Sauce
1 Tbsp Ketchup
2 Tsp Soy Sauce
1 Tsp Sesame Oil
2 Tbsp Water
2 Tbsp Finely Chopped Chives/Scallions

METHOD

1. Place a hot wok on high heat. Drizzle in the vegetable oil. When heated add the sesame oil immediately and swirl pan to coat. Add the onions, ginger, garlic, scotch bonnet pepper in and begin to sauté for 2 minutes.
2. Add the shrimp in and begin to stir and toss for few seconds. Add the salt, black pepper and paprika and continue stir frying for 45 seconds.
3. Meanwhile mix together in a small bowl; the oyster sauce, ketchup, soy sauce, sesame oil and water. Add this mixture to the shrimp and begin tossing with a spoon to coat the shrimp evenly and stir fry for 3 minutes until the sauce begins to stain the shrimp and its shells.
4. The shell would have begun to turn a bright orange/reddish color at this point, and the shrimp should have curled into a solid “C” shape.
5. Remove from heat and garnish with the chopped chives atop.
6. Serve immediately for best result and flavor.

Curry Shrimp Recipe: [ Ссылка ]

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Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu

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MUSIC CREDITS:

Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license ([ Ссылка ]...)
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#PepperShrimp #TriniPepperShrimp #TriniShrimp

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