On the 3rd day of Christmas, my true love gave to me, a plantain canoe with Jumbo shrimps. After making my avocado boat on the 1st day of christmas, I got inspired to go to see with another dish that still involved shrimps. I am a big shrimp lover so pardon me if you absolutely cannot stand shrimp. You can always substitute with chicken, fish, snail or whatever you want. I usually hope my recipes inspire my readers to create their own dishes. This recipe is fairly easy and is indeed a good idea for a main course if you are light weight or you can cut up the plantain into smaller bits and serve as an appetizer. Hope you enjoy it as much as I did. Seasons Feedings…Enjoy!
Ingredients
1 cup of Shrimps
1 finger of plantain
1/2 cup of Green, yellow and red bell peppers
1/4 cup of mixed veggies (chopped corn, peas, carrots)
1 scotch bonnet peppers
1/2 tomato
1 clove of Garlic
1 Bulb of onions
1 cube of Maggi
1 tablespoon of salt
1 teaspoon of black pepper
1 teaspoon of curry
Pinch of Thyme
2 tablespoons of butter
Method
Heat oven to 370 F, Peel Plantain, slice in half vertically and place in oven for 15 minutes.
Heat up the butter and pour in the chopped onions, garlic, peppers, tomato and mixed veggies.
Add all the seasonings; salt, pepper, curry, thyme, maggi and stir in.
Toss in the shrimps and reduce the heat to low to allow the shrimp cook. Continue to flip the shrimp on both sides to make sure it is cooked all the way through.
Switch the oven to broil and increase the heat to 550 F and leave the plantain in for 5 minutes.
Take the plantain out after it has browned on both sides and serve the shrimp sauce on the plantain.
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