Chinese Trinidadian Stir-Fried Shrimp with Rum

This recipe courtesy of Stir-Frying to the Sky's Edge by Grace Chen


  • 1 pound large shrimp, shelled and de-veined, with tails on
  • Juice of half a lime
  • 3 tablespoons ketchup
  • 3 tablespoons dark Jamaican rum
  • 2 teaspoons soy sauce
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons peanut or vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon 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 tablespoon finely chopped cilantro


  1. In a medium bowl, toss the shrimp with the 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.
  2. In a small bowl combine the ketchup, rum, soy sauce and ground white pepper.
  3. Heat a 14-inch flat-bottomed wok or 12-inch skillet (not nonstick) over high heat until a bead of water vaporizes within 1 to 2 seconds.  Swirl in the oil, add the garlic and ginger, then stir-fry 10 seconds or until the aromatics are fragrant.
  4. Push the aromatics to the side 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.
  5. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange.  Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange.
  6. Swirl the ketchup mixture into the wok and stir-fry 1 minutes until the shrimp are just cooked through and the sauce coats the shrimp.  Stir in the cilantro and serve.


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