Hot and Sour Shrimp

Hot and Sour Shrimp Recipe from Trinidad and Tobago

Region / culture: Trinidad and Tobago | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Hot and Sour Shrimp is a delicious and flavorful dish that combines the tanginess of vinegar with the heat of spices. This dish is perfect for seafood lovers who enjoy a bit of a kick in their meals.

History

Hot and Sour Shrimp is a popular dish in coastal regions where seafood is abundant. The combination of vinegar and spices is said to have originated in Southeast Asia, where the flavors of sweet, sour, and spicy are commonly used in cooking.

Ingredients

1 lb (454 g) shrimp, cleaned and deveined
2 onions

Masala

Blend together to a smooth paste
1 small piece ginger
10 flakes of garlic
3 – 4 black peppercorns
1 tsp cumin seeds
6 red chillies
0.5 tsp turmeric powder
0.5 cup thick tamarind juice or 2 tbsp vinegar
salt to taste
cooking oil

How to prepare

Slice the onions with a sharp knife and fry them in a pan until they are cooked.
Add the ground masala and fry until the oil begins to separate.
Next, add the shrimps, salt, and some water. Allow it to simmer for a while.
Bring the mixture to a boil.
If desired, add more vinegar and continue boiling until it is fully cooked.

Variations

You can add vegetables such as bell peppers, carrots, or snow peas to add more texture and flavor to the dish.
For a spicier version, add more red chillies or a dash of hot sauce.

Cooking Tips & Tricks

Make sure to clean and devein the shrimp properly before cooking to ensure a clean and tasty dish.

- Adjust the amount of red chillies according to your spice preference.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

Serving Suggestions

Serve Hot and Sour Shrimp with steamed rice or noodles for a complete meal.

Cooking Techniques

The key to this dish is to fry the onions until they are caramelized and then add the ground masala to enhance the flavors.

Ingredient Substitutions

You can use chicken or tofu instead of shrimp for a different variation of this dish.

Make Ahead Tips

You can marinate the shrimp in the masala ahead of time and refrigerate it for a few hours to allow the flavors to develop.

Presentation Ideas

Garnish the dish with fresh cilantro leaves or a squeeze of lime juice for a pop of color and freshness.

Pairing Recommendations

Hot and Sour Shrimp pairs well with a crisp white wine or a cold beer to balance out the heat of the spices.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

180 per serving

Carbohydrates

5g per serving

Fats

8g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin B12, and iron.

Alergens

This dish contains shellfish (shrimp) and may not be suitable for those with shellfish allergies.

Summary

Hot and Sour Shrimp is a low-carb, high-protein dish that is rich in vitamins and minerals. It is a healthy and flavorful option for seafood lovers.

Summary

Hot and Sour Shrimp is a delicious and spicy seafood dish that is perfect for those who enjoy bold flavors. With the right balance of tanginess and heat, this dish is sure to be a hit at your next meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Hot and Sour Shrimp. It was a hot summer day, and I was visiting my friend Maria in her quaint little village by the sea. Maria was known for her incredible cooking skills, and I always admired the way she effortlessly whipped up delicious meals with just a few simple ingredients.

On this particular day, Maria invited me to join her in the kitchen as she prepared a special meal for her family. As I watched her work her magic, I couldn't help but be in awe of her culinary prowess. She moved around the kitchen with such grace and confidence, adding a pinch of this and a dash of that, all the while creating mouthwatering aromas that filled the room.

After a while, Maria turned to me with a mischievous twinkle in her eye and said, "I have a special recipe to share with you today. It's a family secret, passed down through generations. Are you ready to learn how to make Hot and Sour Shrimp?"

I was thrilled at the opportunity to learn a new recipe, especially one with such a mysterious and intriguing name. Maria handed me a piece of paper with the ingredients and instructions neatly written out in her elegant script. I eagerly followed along as she guided me through the steps, explaining each one with patience and care.

The key to making Hot and Sour Shrimp, Maria explained, was to balance the spicy heat of the chili peppers with the tangy sweetness of the vinegar and sugar. She showed me how to marinate the shrimp in a mixture of soy sauce, ginger, and garlic, allowing the flavors to meld together and infuse the seafood with a rich and savory taste.

As the shrimp sizzled in the hot pan, Maria added the vegetables – bell peppers, onions, and mushrooms – along with a generous splash of vinegar and a sprinkle of sugar. The steam rose up from the pan, carrying with it the mouthwatering aroma of the dish in the making.

I watched in awe as Maria deftly tossed the ingredients together, her movements fluid and precise. She added a touch of cornstarch to thicken the sauce, creating a luscious and velvety coating that clung to the shrimp and vegetables like a warm embrace.

Finally, Maria plated the dish, garnishing it with a sprinkle of fresh cilantro and a squeeze of lime juice. The colors of the dish were vibrant and inviting, a beautiful array of reds, greens, and yellows that danced on the plate like a work of art.

As we sat down to enjoy our meal, Maria smiled at me and said, "Food is more than just sustenance – it is a form of expression, a way to connect with others and share a piece of ourselves. I hope this recipe brings you as much joy and satisfaction as it has brought me and my family over the years."

I savored each bite of the Hot and Sour Shrimp, the flavors exploding on my tongue in a symphony of sensations. The heat of the chili peppers was tempered by the sweetness of the sugar, and the tanginess of the vinegar cut through the richness of the shrimp and vegetables. It was a perfect balance of flavors, a harmonious blend that left me feeling utterly satisfied and content.

As I bid farewell to Maria and her village by the sea, I tucked the recipe for Hot and Sour Shrimp into my apron pocket, knowing that it would always hold a special place in my heart. I had learned not just a recipe that day, but a valuable lesson in the art of cooking and the power of sharing a delicious meal with loved ones.

And so, whenever I make Hot and Sour Shrimp in my own kitchen, I am transported back to that sunny summer day with Maria, the salty sea breeze in my hair and the flavors of the dish dancing on my palate. It is a memory I will cherish forever, a reminder of the joy and connection that food can bring into our lives.