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
- 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.
- In a small bowl combine the ketchup, rum, soy sauce and ground white pepper.
- 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.
- 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.
- 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.
- 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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