Jamaican Pepper Shrimp Lo Mein

Ingredients

For the Shrimp & Stock

• 1 lb large shrimp, head & shell-on
• 1 scallion, smashed
• 1 clove garlic, smashed
• 2” chunk ginger, smashed

For the Jamaican Pepper Shrimp

• Peeled shrimp
• ½ Scotch bonnet, minced, seeds in (spicy) or out (mild)
• 2 cloves garlic, minced
• 2 tsp ginger, minced
• ½ tsp ground pimento (allspice)
• 2 sprig thyme, chopped
• 1 scallion, thinly sliced
• 1 tsp Salt
• 1 tbsp Extra Virgin Coconut Oil
• 2–3 tbsp hot shrimp stock

For the Noodles

• 200 g dried shrimp roe egg noodles

For the Lo Mein Base

• 3 tbsp cold cubed butter
• 2 tbsp oyster sauce

To Finish

• Baby bok choy, blanched
• Chinese yellow chives, 1/2 inch sliced

Directions

1. Peel Shrimp: Peel and devein shrimp. Reserve shells.
2. Make Reduced Shrimp Stock: Simmer shells, scallion, and garlic, in water for 30 minutes. Strain shrimp stock into a smaller pan. Simmer over medium-high heat, stirring occasionally. Reduce until thick andglossy, about 2-3 tablespoons remaining. Reserve.
3. Prepare Pepper Shrimp: Toss shrimp with Scotch bonnet, garlic, ginger, allspice, thyme, salt, and coconut oil. Marinate while making stock.
4. Blanch Noodles: In a mixing bowl, combine butter and oyster sauce. Boil shrimp roe noodles in vigorously boiling water until tender, about 2 mins. Drain well. Add hot noodles and toss.
5. Plate: Arrange bok choy on an oval platter. Plate the noodles alongside.
6. Cook Pepper Shrimp: Heat neutral oil in a pan. Add marinated shrimp. Cook quickly until shrimp are just done and liquid reduces. Add extra virgin coconut oil, swirl in the reduced shrimp stock glaze.
7. Finish: Plate the shrimp beside the noodles, pour the sauce over the shrimp. Garnish with yellow chives.