Recipe

1 pound of shrimp, peeled and deveined

1 cup of shredded carrots

1 cup of sweet peppers, cubed small

1 cup of Chinese celery, cubed small

2 cups of cooked, parboiled rice (cooked a little hard)

3 tablespoons sesame oil

1 teaspoon browning

1 teaspoon fresh crushed garlic

1 teaspoon fresh crushed ginger

2 pimento (Trinidad seasoning peppers)

1 teaspoon Chinese seasoning salt

1/2 teaspoon kosher salt

1/2 cup cilantro, chopped

Green Seasoning

1 pimento pepper

2 leaves of cilantro (or cilantro)

2 pods of garlic

2 sprigs of green onions

Pulse all ingredients together

Directions

Rinse and drain your shrimp with cold water. Season the shrimp with salt, black pepper and 1 teaspoon green seasoning. Prepare all your vegetables ahead of cooking. As it will take some time to chop everything.

Make sure they are all in small bite size pieces.

In your pan, heat 1 tablespoon of the sesame oil. Once the oil is hot add the carrots. We are adding the carrots first as this takes the longest to cook. After the carrots has cooked for 1 minute add the ginger, garlic and pimento peppers. Let this sauté for another minute.

Add in the sweet peppers. Let this sauté for 2 minutes before adding the shrimp and the Chinese celery. Add a drop or two of the browning. Mix. Season the vegetables with a 1/4 teaspoon of salt.

Once the vegetables has softened a bit and the shrimp is just starting to curl and turn pink, add your cooked rice. To this, add the other two tablespoons of sesame oil and about 2 more drops of browning. Mix everything together.

At this point everything is already cooked. Once the rice is heated thru, taste it. Then add more salt and the Chinese salt to it. Turn off the heat and add the chopped cilantro.

Usually I would add a piece of golden ray butter, however I did not have any on hand so I made this without. If you do have you can add a dab or two to your rice. But remember golden ray is salty so watch how much salt you add.

***Notes

Browning is a thick, rich sauce made with browned sugar… Use very, very little to turn the rice dark. It is found in most grocery stores in the Asian aisle.

If you use soy sauce, remember this is salty.

Enjoy!

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