Chino-Jamaican Ginger Shrimp

Thank you for sharing!

Last Updated on May 20, 2020 by Chef Mireille

Large Chinese communities have migrated to different countries throughout the world since time emoriam. With this migration has come unique Chinese cuisines incorporating local ingredients and tastes with Chinese ones. There is Peruvian Chinese cuisine, Cuban Chinese and Indo-Chinese just to name a few. The Caribbean is no different. There are Chinese communities on most Caribbean islands. Jamaica and Trinidad have the largest of these Caribbean Chinese.

This recipe from the Chinese Jamaicans is from a cookbook called Classic Caribbean Cooking by Sharon Atkin, which I picked up on my trip to Trinidad several years ago. This is a quick and easy recipe for shrimp.

Ginger Shrimp

Ingredients:
Serves 4

  • 1 lb. large shrimp, peeled, shelled and deveined
  • 2 teaspoons onion, finely chopped
  • 2 teaspoons rice wine
  • 2 teaspoons black soy sauce (this is NOT regular soy sauce. this soy sauce is made to a molasses like consistency)
  • 1/2 bouillon cube
  • 1 tablespoon ginger, grated
  • 1 tablespoon oil
  • a pinch of salt

Heat oil in a skillet or wok. Add ginger and onion for 1 minute until they soften.
Add wine, soy sauce and bouillon cube. Bring to a boil. Reduce to a simmer and cook for 1 minute.
Add shrimp and cook until they turn pink, about 2 minutes. Add salt and stir to combine. (due to the bouillon cube which has salt content, very little additional salt is needed)

You can serve it with rice, but it also makes a nice summer salad by serving them with shredded lettuce and pouring a little of the pan juices over the lettuce as a dressing. It makes a light meal, perfect as we are all trying to trim down for the summer, right?

This post is for the CC Challenge of the month & Fabulous Feast Friday




LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

  1. Srivalli

    So nice to read about the different Chinese communities Mir, there must be so many different things happening in each of them!..This style of shrimp looks good for a starter.

  2. Pavani N

    Never imagined Chinese & Jamaican fusion food.. Thanks for the info. Just like us Indians in every part of the world, I'm sure there are Chinese in every country influencing the food and culture there.

  3. Usha Rao

    I did not know Chinese community is that big in the Caribbean to influence the cuisine. Chino Jamaican cuisine sounds interesting and like the ginger shrimp.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.