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pepper shrimp

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Seafood

Pepper Shrimp Recipe – Memories Of Korea.

1 Comment on Pepper Shrimp Recipe – Memories Of Korea.

 

korean pepper shrimp (1)Tehya and I had the pleasure of being hosted by the City and Mayor of Seoul Korea a couple years ago and it was one of the most amazing culinary and cultural experiences we’ve ever had. You know a trip is starting off on a good note, when on your 14hr flight your first meal comes with a tube of peppersauce (Gochujang)! A rich, deep pepper paste with a hint of fermentation, balanced by the gentle heat of the peppers and an undertone of soy (sauce). This recipe is in memory of the beautiful people f Korea and the way the City of Seoul catered to our many senses and opened the door for my awareness of the rich culinary culture of Asia.

You’ll Need…

1 lb medium shrimp
2 scallions
1 scotch bonnet
2 birds eye pepper
2 cloves garlic
1/2 teaspoon grated ginger
1 teaspoon sesame oil
2 table spoon Soju
2 table spoon Korean chili paste (Gochujang)
1 teaspoon soy sauce (light)
pinch of salt

Tips: Substitute Chinese cooking wine for Soju, add fish sauce instead of salt and tomato paste (1 teaspoon) for the Korean chili paste.

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Prep you ingredients .. clean and devein the shrimp, chop the garlic finely, slice the scotch bonnet pepper (wash you hands with soap after), chop the scallions and grate the ginger.

Heat the oil in a non-stick pan or wok on a low flame, then go in with the garlic and the ‘white’ ends of the scallions. Allow it to gently cook for a couple minutes.

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Add the scotch bonnet pepper as well as the Bird’s eye chili (bird pepper in the Caribbean) – open your kitchen window and turn on the exhaust fan above your stove if you have one, as the fumes with the frying pepper will be extreme.

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Please note that I included the seeds of the pepper for that EXTRA kick, but you can exclude them if you’re ‘shy’ of real Caribbean sunshine. Turn the heat up to medium and add the shrimp. Stir well and cook until they turn pink (about 3-4 mins).

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Now add the soy sauce, pepper paste and a pinch of salt (I didn’t mention it in the ingredient list.. but you can balance things with a pinch of sugar if you want).

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Stir well and cook for 2 minutes, then add the Soju and top with the green parts of the scallion. Stir well.. turn off the stove and get ready to enjoy a perfect example of East meets West (Korea + Caribbean) in the form of a brilliant pepper shrimp.

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Quite honestly, I enjoyed these as they were, but as a meal you can place this on a bed of steamed rice and you’ll have a delightful (but spicy) meal. A great snack (we say Cutters or cuttas in the Caribbean) for when you’re enjoying some adult beverages with friends.

The Caribbean will ALWAYS be “home” for me, but I’m quite intrigued by the possibility of calling Korea (or maybe another Asian country) home for a little while. The food, culture, people and SHOPPING is unlike anything I’ve ever experienced to date.

Seafood

Firecracker Shrimp Wantons Recipe.

4 Comments on Firecracker Shrimp Wantons Recipe.

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At a recent dinner party I was challenged by friends to come up with a firecracker shrimp recipe, but with a Caribbean twist. Being that “challenge” is my second name.. I’m very competitive, a few days later I was in the kitchen loaded with ingredients to take that firecracker shrimp we enjoyed to a whole new level. They were good, but missing were a herbal note and true Caribbean sunshine (heat). Don’t call something ‘firecracker’ when there’s no actual heat but the sort of vinegar based hot sauce they market in North America. According to a pardna..”dem thing juss sour!.. no real heat”.

You’ll Need…

12 large shrimp (cleaned / deveined)
12 wonton wrappers (or 6 spring roll wrappers)
2 cups veg oil for frying
1 to 2 tablespoon pepper sauce (sriracha if that is your thing)
1 teaspoon Caribbean green seasoning
1 tablespoon ketchup
1 tablespoon Soy Sauce
1/4 teaspoon Sesame Oil
1/2 lime (juice and zest)
1 tablespoon white sugar

Tip: to straighten the shrimp (from natural curve) make 2 small cuts on the inside of the curve on the shrimp so they are easier to wrap and will not curl when you fry them.

After you’ve cleaned and de-veined the shrimp.. do leave on the tail ends for presentation and get ready to marinate. Add all the ingredients mentioned above except the veg oil and wrappers, mix well and marinate for 10 minutes.

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It’s now time to wrap up these into succulent little packages in the wonton wrappers and fry them till golden brown. If you’re using spring roll wrappers, which are considerably bigger than wonton wrappers, cut them in half  (in two triangles). To better understand the wrapping process it may be best if you watch the video below.  Basically  I dip my finger in the same marinade (you can use water) and run it along the edges of the wrapper so the moisture helps to seal it. Wrap each shrimp in the wrapper, with the tails exposed.

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Heat the oil on a medium heat in a wide pan, then gently add about 4-6 to the now hot oil. Please don’t crowd the pan. Takes about 3-5 minutes to fully cook, but do remember to flip them so they brown on all sides. Simply remove out of the oil, place on paper towels to drain off the extra oil and continue frying the rest.

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Try to serve warm to really get the rich flavors of the Caribbean bursting in your mouth as you tuck into them. I like serving it with a basic homemade peppers sauce!

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If you make these in advance, you can reheat them when your guests arrive in your oven on a low heat (do NOT microwave). If that is the plan, I would recommend not cooking them fully when you originally fry them as you don’t want to shrimp to go like rubber on you.

Back to the dinner party and the challenge.. I’ve noticed that since I’ve been getting a lot of recognition for my escapades in the kitchen through all forms of media and with the recent success of my cookbook.. people are scared to host me now. They’re intimated to have me eat anything they have cooked.

Gluten Free Seafood

Jamaican Inspired Pepper Shrimp Recipe.

35 Comments on Jamaican Inspired Pepper Shrimp Recipe.

jamaican pepper shrimp

The call went out via the Facebook Fan Page a couple days back and within seconds I had a delicious sounding recipe, rearing to go for Jamaican style pepper shrimp. Last Spring after we came back from of Jamaican trek, one of the first questions I got asked was “did you try any pepper shrimp?” Must have been all the Guinness, but I still can’t remember coming across pepper shrimp while on the island. However, speaking with our friends who we traveled with, they assured me that several times we were approached by ladies selling them in little plastic bags on the side of the road. The home of pepper shrimp in Jamaica is “Middle Quarters” (Saint Elizabeth Parish) and though their method of preparing them is a bit different that what I’m about to share with you, Christine who sent me this recipe assures me that this recipe will rival any found on the island.

You’ll Need…

1 lb shrimp (I believe they were 30/40)
1 habanero pepper (or any hot pepper you like)
2 tablespoon lemon juice
3/4 teaspoon salt
1 tablespoon paprika
2 tablespoon parsley
4 cloves garlic

Note: Traditionally parsley and paprika are not used in this dish, however I love the brightness the parsley brings and the sort of smokey undertones from the paprika is a good addition. In true Jamaican fashion, I’m sure a dash of pimento (allspice) would be a good inclusion as well. In the video for this recipe I mentioned that I used 1/2 teaspoon salt, but I felt I had to adjust that to 3/4 teaspoon after tasting the finished dish. You’ll also notice that I used a habanero pepper, but in the Caribbean scotch bonnets are the peppers of choice.

 

You’ll notice that I used whole shrimp, with the head still attached and in it’s sort of shell. This is the way it’s traditionally done in Jamaica, plus I love the sweetness of the shrimp when it’s cooked this way. The shrimp steams in it’s own shell and this process seems to heighten the rich flavor of the overall dish. I hate seeing the legs and antennae sort of thing, so using my kitchen scissors I trimmed those out. I then gave the now trimmed shrimp a good rinse and allowed them to drain.

TIP: When handling the shrimp and/or the hot pepper you may want to wear gloves.

Next up I gave the garlic and pepper a very fine dice, as I didn’t want to get big pieces of pepper or garlic when eating. To control the heat, you can certainly remove the seeds from the pepper and discard. The seeds and white membrane surrounding the seeds is where most of the heat is.

Heat a pan on med/high heat (no oil necessary as we’ll be sort of scalding the shrimp), then add the shrimp and give it a good stir. Now add the garlic, pepper, salt and paprika and stir well to coat everything.

As the shrimp cooks (remember to keep stirring) you’ll notice the color will go to a bright sort of orange color. You can place a lid on the pot for about a minute or two if you’d like. After 3 minutes you can add the lemon juice. This bit of liquid will help release some of the garlic and pepper which by now is probably sticking to the bottom of the pan. The shrimp will also let out it’s own juices, so there’s no need for any other liquid. Try not to overcook the shrimp or you’ll risk them going rubbery. Within 7 minutes or so and my shrimp were done.

Top with the chopped parsley, give it a final stir and get ready to serve.

This a wonderful spicy snack that’s great when having some drinks with friends, or as in my case… reminiscing about a great Jamaican vacation. Remember to check out the ladies in Middle Quarters when you visit Jamaica next and tell them Chris @ CaribbeanPot.com said to look them up for the best pepper shrimp on the island.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.