Seafood Stir Fry

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Friday night is liming night here in Trinidad and Tobago. In fact it is the start of the liming and partying that could well last the whole weekend. Where you hang out all depends on your taste. It could be your favourite bar or doubles vendor or just your favourite restaurant to dine out.

While most eat out and enjoy a few cold ones or a bit of the harder stuff some, like me who enjoy cooking, prefer to do something special. Something out of the ordinary that would bring your taste buds to life. I decided to try something totally fresh and innovative yet simple enough for anyone to follow.

The shrimp in the freezer, along with the white fish and the sweet peppers were an inspiration to me.  I can’t remember when last I had shrimp, I believe it was in a shrimp roti at Long Circular Mall – I can remember, but that was some time ago, so I felt it was time to cook some shrimp again.

I called this recipe seafood stir fry because of the addition of the shrimp and the fish. You can add other seafood to your liking. I wanted to add some scallops as well, but I forgot to pass by a supermarket for a can. Note to self: make sure and have a can of scallops next time.   Anyhow, you can use either fresh shrimp or frozen shrimp for this recipe. However, fresh shrimp is most flavorful.

Preparing A Delicious Seafood Stir Fry

This dish is easy to prepare.  You will need to peel and devein the shrimp.  You may remove the tail before you cook it but I find that in the end leaving the tails on made the dish look even more enticing and exotic.  It’s all up to you how you like your shrimp. I also think that the shrimp taste best when it is marinated in some minced garlic, green seasoning,  and pepper flakes.  I guess that’s the Trini in me coming out in the recipe. You can also include some of the cherry brandy  when seasoning the shrimp as well but again I’ll leave that up to you. To keep it simple I wouldn’t go through all those variations but  just keep it simple. Later on you can try the different twists.  On a side note, remember to keep the shrimp in the refrigerator during the marinating process, until you are ready to cook it.

So with out much delay, here is my seafood stir fry recipe. Hope you enjoy it.


seafood stir fry



1 each red, green, yellow bell pepper
1-2 fish fillets
1 minced garlic clove
2 tsp minced ginger
1 pimento pepper, finely chopped
2 tbsp. green seasoning
3 tbsp. Cherry Brandy
1 tsp. soya sauce
1 tsp. Worcestershire sauce
1 tsp. Chinese five spice powder
1 tbsp. brown sugar
1 tsp. cornstarch
1 tbsp.  cold water
1 tbsp. Oil
2 tbsp.butter

To Cook the Shrimp

1 clove garlic, chopped
1 pimento pepper, finely chopped
1 tsp. pepper flakes
1/2 onion, chopped
4 oz. oyster mushrooms (optional)
30 peeled, deveined medium-sized shrimp, seasoned


Remove the seeds from the sweet peppers and slice into  julienne sized strips.


Slice the fish and season with green seasoning, pimento pepper, garlic, five  spice and ginger.



 Add the cherry brandy, soya sauce and Worcestershire sauce. Mix and set aside to marinate for 30 minutes.

 Remove the fish from the marinade and add the sugar…

 and cornstarch. Mix well.


Heat the oil in a deep sauce pan or wok. Add the marinade and simmer 1 min.


 Add the fish allow to simmer over a low flame, turn the fish so it can cook on both sides.


While the fish is cooking, it is now time to cook the the shrimp.



 Melt the butter in a medium sized pot or skillet …


 Saute the garlic, onion and pepper.

Add the shrimp (the optional mushrooms) and pepper flakes.
Cook until the shrimp is just cooked (for about 3 minutes).


Stir in the sweet pepper for about 1 minute.


 Remove the shrimp and sweet pepper and pour over the fish.


 Stir briefly so the sauce covers all the ingredients.  Simmer for about 2 minutes.

Serve hot and enjoy.

Print This Recipe

Before I go… The June Compère Magazine and giveaway for the month is waiting for you to download.  Yes, it is free for all our readers.  Remember you can only access the magazine and the giveaway if you subscribe to our mailing list.  This month’s magazine has an exclusive recipe, Spinach Pie; a wonderful cooking tip to try for the holidays (how to get the crispiest and crunchiest oven-fried chicken),  and a free PDF book called ” Get Juiced”.


 Compère Magazine for the month June 2013

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P.S. Don’t forget to leave your comments for this seafood stir fry.

Ah gone :)


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