Tuesday, September 2, 2008

Mmmmmmmmmm, shrimp

If you love shrimp even half as much as I do, then this recipe is for you. Super easy, super quick (like 10 minutes), SUPER YUM. And you can make it as spicy as you want. Being half-indian, I like to feel steam coming outta me ears, and hubby likes it hot too... that's why he married me, of course.

You're gonna need:
4 tbsp vegetable oil
2 cloves of garlic cuz vampires will come if you don't use garlic and you may not have a wooden stake handy.
1 tbsp crushed ginger. This really is not a lot of ginger, and the supermarket makes you buy this HUGE root, so you end up with lots left over. So unless you use ginger regularly, you will have to make this again.. several times... to use your ginger and not waste it. Because there are starving children in Africa.
2 lbs of big shrimp, cleaned. They say this should feed 8, but hubby and I ate it all by ourselves. I bought the frozen shrimp with the tails still attached cuz I like to suck them.
1/3 cup finely chopped chive that I can't think of anything to say about.
1 cup tomato sauce, ditto
2 tbsp Worcestershire Sauce, or wha-ch-ch-ch-ch sauce as we call it
1 tsp salt
1 tsp sugar
2 tbsp rum. I used red, cuz I hate white rum. No true trini drinks white rum. Royal Oak or 1919 is the best. Pour another glass for yourself as well.
Coke or Diet coke
1 tsp Monosodium glutamate (msg). I didn't use this. I hear its really bad for you, and have no idea how to translate it into Estonian anyway.
Black pepper
1 tbsp cornflour mixed with 2 tbsps of water
Hot pepper. They say that this is optional. But it isn't really. I can't imagine this without pepper.

Now you gotta:
Mix the rum in the glass with the coke and ice, but not too strong cuz you will be playing with knives and fire. Take a drink. Think about the beach.
Heat the oil in a pot or wok if you have fancy chinese cooking stuff. I used a pot.
Stir fry the garlic and ginger for a few seconds; add the shrimp and cook on a high heat for 3-4 minutes until they turn pink.
Add chive, tomato sauce, wha-ch-ch-ch-ch sauce, salt, sugar, 2 tbsps of rum, msg if you want, pepper and cornflour.
Cook until the sauce thickens (about 5 minutes).
Relax and finish your rum and coke.

You can serve it with rice. I like Jasmine rice and Basmati rice, but I guess any other rice will be fine too.


By the way, the recipe is called Chow Har Lok as per the Trini Naps cookbook.


eye in de sky said...

Good stuff, need recipe for bhandania bread

Theresa said...

Dude... that sounds YUM-MAY! I have some growing in my kitchen. lemme know if you find the recipe!