Trini Cantonese Shrimp Recipe by Chef Jeremy Lovell

Yield: Serves 6 Persons

Ingredients:

Shrimp – remove shell and devein - 3lbs

Lime juice – 4tbsp

Water – 6 cups

Pimento peppers - 3 tbsp (finely chopped)

Garlic - 3 tbsp (finely chopped)

Onion - 3 tbsp (finely chopped)

Sesame oil - 2 tbsp

All spice powder - 2 tsp

Chive - 3 tbsp

Black pepper - 1 tbsp

Salt – to taste

Sesame oil - 3 tbsp

Sesame seed – 2 tbsp

Garlic cloves – 4 whole cloves

Onion - 3 tbsp (finely chopped)

Pimento peppers -3 tbsp (finely chopped)

Snow peas – 6oz

Ginger - 1 tbsp (finely chopped)

Button mushroom – 6oz (cut into wedges)

Chive – 3 tbsp – (finely chopped)

Soy sauce – 2 tbsp

Bok choy – 1 bundle (leaves only intact)

Peanut oil – 2 tbsp

Rice wine vinegar – 1 tbsp

Soy sauce – 2tbsp

Black pepper – 1tsp

Water – 1 cup

Salt to taste

Cornstarch – 2 tbsp (diluted in 4tbsp of water)

Method:

Using a large bowl add shrimp, lime juice and water. Let soak for 15mins then rinse thoroughly in bowl under running water.

After thoroughly rinsing strain out all water.

Add all ingredients listed in the seasoning mix to washed shrimp and mix for 5mins.

Allow shrimp to marinate for at least 1 hour.

Using a medium sized bowl, add all ingredients for saute except and mix.

Place large wok of heavy skillet on stove and turn on heat.

Add sesame oil for and allow to heat up.

When pot and oil is very hot add saute ingredients and stir, allow to cook for 5mins.

Add seasoned shrimp to sautéed ingredients, stir thoroughly and cover.

Let shrimp cook for 15 minutes then then add cornstarch mixture.

Stir thoroughly then remove from heat and serve.