West Indian Style Three Pepper Shrimp

Even thou it was three year ago, I can still remember that great feeling I had, when I tasted one of Seashore Inn Restaurant and Bar favorite seafood dish, “The West Indian Style Three Pepper Shrimp”, it was as if I was one seafood recipe, that I had to get.

I had to go back again to get the recipe, but could quiet remember who was the chef at the time, so I had one of my friends do a little research and review and she came back with the recipe.

No, this is not my recipe, but the recipe for “The West Indian Style Three Pepper Shrimp” prepared by Chef Nicholas Hardwicke, of Seashore Inn Restaurant and Bar.

12 large fresh shrimp, shelled, de-veined, and butter fried

1 scotch bonnet pepper, finely minced (for fire!)

4 flavor peppers, 2 red & 2 green, finely sliced (for flavor)

1 bell pepper, medium diced (for more flavor and body)

1 finger of stem celery, finely minced

1 leaf of flat leaf thyme, finely minced

1 clove of garlic, minced j

lime juice

A medium onion (red onion if available),

A medium diced juice of one orange

2 tbsp of oyster sauce

2 tbsp of red rum (do not use spiced rum)

1 tbsp of ketchup

1 tsp honey

1 tbsp olive oil

chopped chives (for garnishing)

How we do it: • Just before cooking, set the shrimp in a bowl and season with the minced celery, thyme, garlic and lime juice. At the same time heat the olive oil in a frying pan (do not let the oil smoke). To the pan add the diced bell pepper and onion and sauté until the onion is translucent. Add the shrimp and sauté for a further minute before adding the minced scotch bonnet and sliced flavor peppers. Now add the rum. The idea is to flame the shrimp in the rum so as to burn off the alcohol, which otherwise would be bitter to the taste, whilst leaving the flavor, so agitate the pan or flip (if you feel brave) the ingredients in it to encourage the flaming process.

As soon as the flames die down add the oyster sauce, ketchup, and honey. Stir in the added ingredients and allow to cook for a minute longer. The shrimp will by now be almost done, and a thick sauce will have developed.

Finally, add the orange juice and stir the dish a couple of times to incorporate the juice into the sauce. The orange juice adds a freshness and fruitiness to the dish and helps to bind the rest of the flavors together. Serve immediately.

Once the initial preparation is done, slicing, dicing, cleaning the shrimp etc., this is a very quick dish to prepare. In the restaurant we serve the shrimp piled on top of boiled basmati rice, garnished with chopped chives and served with blanched, pearled (cut with a small sized melon baller) vegetables such as carrot, christophene, and pumpkin. Spicy and rich in flavor with a slight sweet and sour note.


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