Grace Young’s Chinese Trinidadian Stir-Fried Shrimp with Rum
- 1 lb large shrimp
- 1/2 Lemon Juice
- 3 tbsp ketchup
- 3 tbsp dark Jamaican rum
- 2 tsp soy sauce
- 1/4 tsp ground white pepper
- 2 tbsp peanut or vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 tsp salt
- 1 medium ripe tomato, cut into thin wedges
- 1 large green bell pepper, cut into thin strips
- 1 small onion, cut into thin wedges
- 1 tsbp tablespoon finely chopped cilantro
- 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 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.
- Heat a 14-inch flat-bottomed wok or a 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 the 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 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.
- Prep time: 30 minutes
- Cook time: 10 minutes
- Total time: 40 minutes
Yield: 2-4 servings