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.