Pepper Shrimp

Ingredients

•  2lbs Shrimp de-veined
• 1 Carrot, halved & sliced thinly
• 1/2 cup Red bell pepper, medium dice
• 1/2 cup Green bell pepper, medium dice
• 1/2 cup Yellow bell pepper, medium dice
• 1 White onion, medium dice
• 3 sprigs Green onion, 1 inch cut
• 3 Pimento pepper (Trinidadian seasoning pepper) medium dice
• 1 tbsp Garlic, minced
• 1 tbsp Ginger, minced
• 5 leaves of Bhandania/Culantro, sliced
• 1 Scotch bonnet pepper, sliced
• 3/4 cup Ketchup
• 1 tsp Lime juice
• 4 tbsp Sesame Oil
• 1 tbsp Soy Sauce
• 2 tbsp Oyster Sauce
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp Sugar 

Method

1. Wash & season shrimp with salt, black pepper, bhandania, half of the ginger and garlic.
2. In a clean bowl, mix together ketchup, soy sauce, oyster sauce, and lime juice; then set aside.
3. Get a clean bowl ready for the shrimp to sit in when the vegetables saute.  
4. In a hot wok or pan add 2 tbsp sesame oil, ginger, garlic, and hot pepper. Saute for 1 minute.
5. Add seasoned shrimp and saute for 2 minutes, then place 1/2 cooked shrimp into the clean bowl and set it aside.
6. In the hot empty pan, add remaining 2 tbsp sesame oil, carrot, and onion. Saute for 2 minutes. 
7. Add remaining vegetables excluding green onions to the pan and saute for 3 minutes until tender but still crisp.
8. Return the shrimp to the pan and add sauce. Simmer for 3 more minutes until shrimp is fully cooked
9. Finish with green onion.

Tamarind Chutney

Ingredients

• 8 oz or 1 cup shelled Tamarind 
• 2.5 cups Water
• 3/4 cup Sugar
• 2 cloves Garlic
• 5 sprigs or leaves Culantro/Cilantro
• 1/2 tsp Salt
• 1/4 Scotch bonnet pepper or any spicy pepper (optional)

Method

1. Add all ingredients into small sauce pot on medium heat.
2. Cook until sauce is reduced by half. Add more sugar or Hot Pepper if you'd like it to be sweeter or more spicy. Sometimes tamarind can vary in tartness.
3. Remove from heat & strain to remove seeds & skin from chutney for a smooth consistency.
4. Use as a dipping sauce for anything you'd like. Sometimes I use this chutney to dip my spring rolls or wontons. Enjoy!