Trinidad Street Roti w / Shrimp TACOS

Happy Hour Fried Oyster

Chilli Glaze Shrimps

Queso Blanco Dip Tacos

Chipotle Grilled Shrimp

Island Time Chipotle Grilled Shrimp

TACOS

Red Carry Shrimp Rundown

Fried Oyster

Tacos: Grilled Mahi Mahi

Leafy Greens

Island Mahi Mahi Sandwich

Time Chipotle Grilled Shrimp

Red Curry Shrimp " Rundown "

Caeser Salad

Trinidad Street Roti

Avocado Mango Dip

Fire – Roasted Salsa Red Curry Shrimp " Rundown "

Happy Mon. – Fri PM.

Mahi Mahi Sandwich

Grilled Shrimp

Fried Chipotle Oyster

Chilli Glazed Shrimp

Glory Glory Hallelujah (No Greens)

In a large bowl whisk together 3 cups all-purpose flour, 1/4 cup semolina (optional), 1 tsp salt, 1/2 tsp sugar and 1/2 tsp instant yeast. Combine 1 cup warm water, 1/2 cup warm milk, 1 tbsp softened butter and 1 tbsp oil. Gradually add liquids to the dry ingredients and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky add up to 2 tbsp more flour. Shape into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or damp towel and let rest 45–60 minutes at warm room temperature (dough will relax and yeast will give mild puff).

Make dough

Punch down dough gently. Divide into 8 equal portions (about 70–80 g each). Roll each portion into a smooth ball. Generously flour a work surface and roll one ball into a thin circle about 6–7 inches in diameter. For layered, flaky roti (paratha): brush surface with a little softened butter (about 1/2 tsp), fold like an envelope or roll up into a log and coil into a spiral, then flatten and roll out again into a 6–7 inch circle. Repeat with remaining balls.

Divide and roll

Heat a heavy skillet or cast-iron pan over medium-high heat. When hot, place a rolled roti in the dry skillet. Cook 45–60 seconds until small bubbles appear and underside has light brown spots, flip and cook another 30–45 seconds. Reduce heat to medium if outsides brown too quickly. For paratha finish, add 1/2 tsp butter or oil to pan and press gently with a spatula while cooking for a slightly crisp, flaky surface, flipping once or twice until both sides are golden and blistered. Transfer cooked rotis to a plate and brush lightly with melted butter. Keep covered with a clean towel while cooking remaining rotis so they stay soft and pliable.

Cook rotis

Pat 1 lb shrimp dry with paper towels. If shrimp are large, cut into bite-size pieces. Toss shrimp with 1/2 tsp turmeric, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp salt and 1/2 tsp black pepper; set aside for 5–10 minutes to absorb flavors.

Prepare shrimp

Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 1/2 cup finely chopped yellow onion and sauté 2–3 minutes until translucent. Add 3 cloves minced garlic, 1 tsp grated ginger and 1/2 tsp minced scotch bonnet (optional) and cook 30–45 seconds until fragrant.

Cook aromatics

Add seasoned shrimp to the skillet in a single layer. Sauté 2–3 minutes, stirring occasionally, until shrimp are opaque and just cooked through (do not overcook). Add 2 tbsp green seasoning (or cilantro/green onion blend) and 1 small diced tomato; cook 1–2 minutes to combine. Finish with 1 tbsp butter (optional) and 1 tbsp lime juice. Taste and adjust salt, pepper or heat.

Sauté shrimp

In a bowl combine 2 cups shredded green cabbage, 1/2 cup shredded carrot, 1/4 cup thinly sliced red onion and 1/4 cup chopped cilantro. In a small bowl whisk together 3 tbsp mayonnaise, 2 tbsp Greek yogurt (or sour cream), 1 tbsp lime juice, 1/4 tsp salt and 1/4 tsp black pepper. Toss dressing with vegetables until evenly coated. Refrigerate briefly while finishing shrimp and rotis.

Make slaw

If rotis have cooled, warm them briefly in a dry skillet or microwave for 10–15 seconds so they are pliable. Place a roti on a plate, spoon 2–3 tablespoons of the shrimp filling down the center (adjust depending on roti size), top with a generous tablespoon of slaw, a drizzle of hot sauce or chutney (about 1/2 tsp–1 tsp), and extra cilantro leaves. Fold or roll like a taco. Repeat with remaining rotis.

Warm rotis and fill

Serve immediately with lime wedges and extra chutney or hot sauce on the side. Leftover shrimp keeps refrigerated 1–2 days; reheat gently to avoid overcooking.

Serve

If you prefer a faster roti, you can substitute store-bought large tortillas or paratha flatbreads and simply warm them before assembling. Adjust scotch bonnet amount to your heat tolerance. For a vegetarian version, substitute firm tofu or chickpeas seasoned and sautéed the same way.

all-purpose flour

fine semolina (suji) or cornmeal (optional, for flakiness)

salt

sugar

instant yeast

warm water

warm milk

unsalted butter, softened (for dough and for cooking)

vegetable oil (for dough and pan)

raw shrimp, peeled and deveined (medium, tails removed)

garlic, minced

ginger, grated

yellow onion, finely chopped

scotch bonnet or habanero pepper, seeded & minced (optional, to taste)

Turmeric powder

ground cumin

ground coriander

green seasoning (Trinidad-style) or substitute cilantro + green onion blend

tomato, finely diced

lime juice

black pepper

vegetable oil (for sautéing)

butter (optional, to finish)

green cabbage, thinly shredded

carrot, julienned or shredded

red onion, thinly sliced

cilantro, chopped

mayonnaise

Greek yogurt or sour cream

hot sauce or chutney (e.g., mango or tamarind)

lime wedges

fresh cilantro leaves

additional melted butter (for brushing rotis)

Place shucked oysters into a bowl with ice water for 5 minutes to firm up their texture. Drain gently and pat dry on paper towels. Season lightly with 1 tsp sea salt and 1 tsp freshly ground black pepper. Keep chilled until ready to bread.

Arrange lemon wedges on a plate for serving.

Set up three shallow containers: one with the dry flour mixture, one with the wet mixture, and one empty for the finished dredged oysters.

In a shallow bowl or rimmed plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Whisk to evenly distribute spices.

Dry Mix

In a separate bowl whisk together 2 large eggs, 3/4 cup buttermilk and 1 tbsp hot sauce (optional) until smooth.

Wet Mixture

Dredging method: working in batches of 4–6 oysters to avoid overcrowding, lightly coat each seasoned oyster in the dry flour mixture, then dip into the egg-buttermilk mixture, letting excess drip off, and finally toss back into the dry mix and press lightly so a thin, even crust forms. Place dredged oysters on a tray while heating the oil.

Pour 4 cups neutral oil into a heavy-bottomed pot or deep skillet. Heat oil over medium-high heat until a deep-fry thermometer reads 350°F (175°C). If you don’t have a thermometer, drop a pinch of flour into the oil — it should sizzle actively and brown in about 30–45 seconds.

Working in small batches (4–6 oysters), carefully lower dredged oysters into the hot oil. Fry, turning gently as needed, until golden brown and crisp, about 1.5–2 minutes per side (total 3–4 minutes). Do not overcrowd the pot — maintain oil temperature between 325–350°F (160–175°C) by adjusting heat between batches.

Use a slotted spoon or spider to transfer fried oysters to a wire rack set over a baking sheet or to paper towels to drain briefly. Lightly season with a pinch of salt immediately after frying. Keep warm in a 200°F (95°C) oven if making multiple batches.

While oysters fry, make the dipping sauce: in a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp pickle relish, 1 tbsp lemon juice, 1/2 tsp sriracha, 1 tbsp finely chopped chives, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Stir until smooth and refrigerate until serving.

Arrange fried oysters on a platter lined with paper or on small plates. Spoon a little sauce onto each oyster or serve the sauce in a communal bowl for dipping. Garnish with microgreens or chopped parsley and scatter pickled jalapeños if using. Serve immediately with lemon wedges.

Recommended pairing: light, crisp beer or a citrus-forward cocktail for happy hour.

fresh shucked oysters (medium to large)

ice water

sea salt

freshly ground black pepper

lemon wedges

cornstarch

fine cornmeal

garlic powder

onion powder

smoked paprika

cayenne pepper

kosher salt

large eggs

buttermilk

hot sauce (optional, for flavor)

ketchup

Dijon mustard

prepared horseradish

pickle relish (sweet or dill)

lemon juice

sriracha or hot sauce

finely chopped chives

neutral oil for frying (canola, peanut, or vegetable)

microgreens or finely chopped parsley

pickled jalapeños (optional)

Rinse (optional) and thoroughly pat the shrimp dry with paper towels. Place shrimp in a bowl and toss with kosher salt, black pepper and garlic powder until evenly coated. Let rest 5 minutes while preparing glaze.

Pat and season shrimp

In a small bowl, whisk together soy sauce, honey, sambal oelek, rice vinegar, lime juice, minced garlic, grated ginger, sesame oil and water. In a separate small cup, dissolve the cornstarch in 1 tablespoon cold water (reserve 1 tablespoon from the 2 tbs water called for above) to make a slurry and set aside.

Mix glaze ingredients

Heat a large skillet or nonstick frying pan over medium-high heat. Add neutral oil and swirl to coat. When oil is shimmering but not smoking, add shrimp in a single layer (work in two batches if needed so shrimp don't crowd). Cook shrimp undisturbed 1.5–2 minutes on the first side until edges begin to turn pink and underside has light golden sear.

Flip shrimp and cook 1–1.5 minutes on the second side until mostly opaque (shrimp should be nearly cooked through). Remove shrimp to a plate and set aside. Keep pan over medium heat.

Pour the mixed glaze into the hot pan and bring to a gentle simmer, scraping up any browned bits left from the shrimp. Taste and adjust heat/sweetness with extra sambal or honey if desired.

Stir the cornstarch slurry again and slowly pour it into the simmering glaze while stirring constantly. Continue to simmer 30–45 seconds until the sauce thickens to a glossy, slightly sticky glaze that coats the back of a spoon.

Return the cooked shrimp to the pan and toss well to coat each piece in the glaze. Cook together 30–60 seconds until shrimp are fully cooked through and the glaze clings to them. Remove from heat promptly to avoid overcooking the shrimp.

Transfer glazed shrimp to a serving platter or individual plates. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.

Suggested accompaniments: steamed jasmine rice, simple green salad, or noodles tossed with a little sesame oil.

large shrimp (peeled, deveined, tails on or off)

neutral oil (vegetable, canola or grapeseed)

soy sauce (or tamari for gluten-free)

honey

sambal oelek (chilli paste) or gochujang for deeper flavor

rice vinegar

fresh lime juice

fresh garlic (minced)

fresh ginger (grated)

sesame oil

water

scallions (thinly sliced)

toasted sesame seeds

Grate or chop the white American and monterey jack cheeses and set them in a bowl so they're ready to melt. Mince the jalapeño (remove seeds if you prefer milder heat) and garlic. Finely chop cilantro.

Prepare cheese and aromatics

In a medium heavy-bottomed saucepan over medium-low heat, melt the butter. Stir in the flour and cook 30–45 seconds, stirring, to form a thin roux (this helps stabilize the dip). Slowly whisk in the whole milk and half-and-half until smooth and beginning to steam but not boil.

Make roux and warm dairy

Reduce heat to low. Add the shredded/chopped cheeses a handful at a time, stirring constantly until each addition is melted and the sauce is smooth before adding more. Keep heat low to prevent separation. If the sauce becomes too thick, add up to 1–2 tablespoons additional milk to reach a smooth, dippable consistency.

Melt cheese

Stir in the minced jalapeño, garlic, ground cumin, smoked paprika, chopped cilantro, lime juice, salt, and pepper. Taste and adjust seasoning — more salt or lime as desired. Keep warm over the lowest heat, stirring occasionally, or transfer to a small slow cooker set to warm if serving buffet-style.

Flavor and finish

Heat a large skillet or griddle over medium-high heat. Brush each tortilla lightly on both sides with a thin film of vegetable oil. Warm tortillas 20–30 seconds per side until pliable with faint char or browning. Keep wrapped in a clean kitchen towel to stay warm while you assemble.

Warm tortillas

If the shredded chicken is cold, warm it in a skillet over medium heat with 1 tablespoon oil for 2–3 minutes until heated through. Season lightly with a pinch of salt and 1/4 teaspoon ground cumin to echo the dip flavors.

Prepare chicken

Place a warm tortilla on a plate. Spoon about 2–3 tablespoons of shredded chicken into the center. Drizzle 2–3 tablespoons of the warm queso blanco dip over the chicken (adjust to taste). Add a small handful (about 2 tablespoons) of shredded cabbage, a few slices of radish, some pickled red onion, and 1–2 slices of avocado. Sprinkle with crumbled cotija and a pinch of chopped cilantro if using.

Assemble tacos

Serve tacos with lime wedges and optional hot sauce or chopped pickled jalapeños. Encourage guests to squeeze lime over the taco and add extra queso from the pot if desired. Leftover queso can be refrigerated in an airtight container for up to 3 days; reheat gently over low heat, stirring and adding a splash of milk if needed.

Finish and serve

If using hot sauce or extra pickled jalapeños, offer them on the side or drizzle lightly over tacos after assembly. Sprinkle additional cilantro for freshness.

white American cheese (shredded) or chopped

monterey jack cheese (shredded)

whole milk

half-and-half

unsalted butter

minced jalapeño (seeded for less heat)

minced garlic

cilantro (finely chopped)

corn tortillas (6-inch)

cooked shredded chicken (rotisserie or poached)

vegetable oil (for warming tortillas and optional searing)

pickled red onions

fresh radishes (thinly sliced)

shredded green cabbage

avocado (sliced)

crumbled cotija or queso fresco

hot sauce (your preference)

chopped pickled jalapeños

extra cilantro

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein the shrimp, leaving tails on or off per preference. Place shrimp in a medium mixing bowl.

In a small bowl combine chopped chipotle peppers, 1 tablespoon adobo sauce, lime juice, olive oil, honey, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Whisk until well blended.

Make marinade

Pour the marinade over the shrimp and toss gently to coat each piece evenly. Cover the bowl with plastic wrap or transfer to a resealable bag, pressing out excess air. Refrigerate for 20–30 minutes (up to 1 hour). Do not marinate much longer than 1 hour to avoid texture changes from the acid in the lime juice.

Marinate shrimp

Preheat a gas or charcoal grill to medium-high heat (about 375–425°F / 190–220°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat until hot. Lightly oil the grill grates or pan with the vegetable oil to prevent sticking.

Preheat grill

If using wooden skewers, soak them in water for 20–30 minutes before using. Thread 5–6 shrimp per skewer through the thicker part so they lie flat. Alternatively, place shrimp directly on the hot grill or in the pan in a single layer, leaving space between pieces.

Skewer or arrange shrimp

Grill shrimp 2–3 minutes per side (total 4–6 minutes), until they are opaque, pink, and slightly charred at the edges. Flip once using tongs. Watch closely to avoid overcooking; shrimp cook quickly.

Grill shrimp

Transfer cooked shrimp to a platter and let rest 1–2 minutes. Sprinkle chopped cilantro over the shrimp and serve with lime wedges. Optionally add sliced avocado and warm tortillas or rice for tacos/bowls.

Rest & garnish

medium shrimp (peeled, deveined, tails on or off)

chipotle peppers in adobo (finely chopped)

adobo sauce (from chipotle can)

olive oil

garlic (minced)

black pepper (freshly ground)

vegetable or canola oil (for brushing grill/grates)

fresh cilantro (chopped, for garnish)

lime wedges (for serving)

optional: sliced avocado (for serving)

optional: warm tortillas or rice (for serving)

Rinse the shrimp under cold water, pat dry with paper towels. If not already done, peel and devein, leaving tails on for presentation if desired. Place shrimp in a medium bowl.

In a separate bowl, combine chopped chipotle peppers in adobo, lime juice, orange juice, olive oil, soy sauce, honey, grated ginger, minced garlic, lime zest, chopped cilantro, sea salt and black pepper. Whisk until evenly combined and honey dissolves.

Trinidad Street Roti W / Shrimp Tacos