Honey butter shrimps in coconut milk & Fried plantain with rice and peas
Prep Time: 20 minutes
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Cook Time: 40 minutes
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Total Time: 60 minutes
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SO, full of flavour, but don't worry, it's still simple, fast, and easy.
Just a little cooking knowledge, In the Caribbean we call most types of beans peas.
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1 pound raw tail-on shrimp
1/4 cup Rapeseed
2 tbsp Honey
4 cloves Garlic finely minced or grated
1 tbsp Freshly grated ginger
2 Jalapeños seeded chopped
1 tsp Cayenne pepper
1 tsp Cumin
1 tsp Paprika
1/4 cup fresh Cilantro chopped
4 tbsp Butter
1/4 cup Canned coconut milk
2 tbsp fresh Basil chopped more for serving
kosher salt
Pepper
Basmati White rice (or any rice you desire )
Canned black beans
Avocado sliced for serving
Fried Plantains
Yellow plantains sliced into circles
Oil for frying
Sea salt
Add the shrimps to a ziplock bag or medium-size bowl. Add a dash of oil, Honey, Garlic, Ginger, Jalapeños, Cayenne pepper, Cumin, and Coriander.
Mix well to combine, seal the bag or cover the bowl, and place in the fridge for 15-30 minutes or overnight to excess flavour overload.
Heat a large skillet/frying pan over medium heat.
Once hot use a slotted spoon to scoop the shrimp out of the marinade, and reserve the marinade.
Place the shrimps into the hot skillet/frying pan, season with a pinch salt.
Cook the shrimps about 2-3 minutes until slightly pink,
Add the reserved marinade, butter and 1tsp pepper (or more or less to your taste).
Continue to cook the shrimps in the butter until the garlic begins to caramelize and turn LIGHT golden brown, for another minute or two.
Be careful not to burn the garlic.
Stir in coconut milk and basil and remove from heat and serve.
Serve shrimp alongside rice, black beans, fried plantains, avocado, and a lime wedge, and freshly chopped basil.
To cook rice
Pre-rinse rice ( follow packet instruction )
once the rice has been rinsed, add to the saucepan,
add a pinch of salt, drain the canned black beans, pouring half the liquid into rice fill the pan with water just above the rice and stir, cover, and cook
In a small pan add drained black bean, a dash of salt and pepper, paprika, and warm through.
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Fried Plantains
Heat an inch or so of oil in a medium skillet/frying pan over low -medium heat once the oil is hot shallow fry the sliced plantain for 2-3 minutes until lightly golden.
Remove plantain and place on kitchen towel to remove any excess oil.
Now transfer the plantains to a cutting board and, using the back of a wooden spoon, smash them down into round flat disks.
Return the plantains to the hot oil and fry for another 2-3 minute.
Once cooked and place on kitchen towel.
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Chips are best eaten right after frying, but any leftovers can be refrigerated.
Enjoy!
