Recipe
12 – 18 Large, Raw, shell on, deveined shrimp
1 tablespoon green seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1/4 of a green bell pepper, thinly sliced lengthwise
1/4 of a red bell pepper, thinly sliced lengthwise
1/4 of a yellow bell pepper, thinly sliced lengthwise
1/4 of a sweet Vidalia onion thinly sliced lengthwise
1 pimento or Trinidad seasoning pepper, thinly sliced lengthwise
1/4 cup of chopped carrot (into small circles)
1 teaspoon freshly crushed ginger
1 teaspoon freshly crushed garlic
2 stalks of green onions, chopped into 1 inch pieces
1 tablespoon olive oil
1 cup of white wine (any type) or you can use chicken broth
FOR THE SAUCE
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
3 tablespoons tomato ketchup
juice of 1/2 an orange
1/4 of a habanero pepper, minced finely (optional if you cannot handle heat – Omit)
Directions
Rinse the shrimp with water and check to see if the vein at the back of the Shrimp has been removed.
Add the green seasoning, salt and black pepper to the shrimp. Mix well so that al the shrimp are coated with the seasoning. Set aside to marinate for 30 minutes.
While the shrimp is marinating, prepare all your vegetables for cooking and set close to the stove.
Add everything under For The Sauce to a bowl and whisk together.
Heat a wide skillet on the stove to high heat. Add olive oil.
Removing the shrimp one at a time from the marinade add it to the skillet to fry. Reserve the Marinade the shrimp was in.
Only fry the Shrimp for 30 seconds on each side and remove from the skillet and set aside on a plate.
Once all the Shrimp has been fried, turn down the heat under the skillet to medium.
Add in the garlic and ginger. Sauté and mix for 1 minute. Do not let the garlic burn.
Add in the sauce and the remaining marinade from the shrimp. Add the wine or broth to the sauce. Stir and place the heat on low and allow the sauce to reduce and thicken.
Once the sauce has reduced a bit and is thickening add the peppers, onions and carrots. Allow the veggies to cook for about 2-3 minutes. We still want to have a bit of fresh crunch to it.
Add in the green onions and the fried shrimp taste for salt and pepper. Adjust if necessary.
Turn off the stove and remove from the heat.
Serve with hot Basmati rice or Fried Rice! Enjoy!
***Notes
You can add any Veggies you like to this. The sauce is what makes this dish unique.
