Spicy Shrimp and Grits with Plantain

Ingredients

• 1 lb Shrimp, peeled and deveined
• 2 large Plantains, ripe
• 2 cups Tomatoes, diced
• 1 medium Onion, chopped
• 1 medium Bell pepper, chopped
• 1/2 small Scotch bonnet pepper, minced (optional)
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 2 tbsp Palm oil
• 1/2 cup Chicken or vegetable broth
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Peel the 2 large plantains and cut them into 1-inch pieces. Place the plantain pieces in a pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the plantains are very soft when pierced with a fork. Drain the plantains and return them to the pot. Mash the cooked plantains with a fork or potato masher until they form a smooth, pliable dough with no lumps. Cover the pot and keep the plantain fufu warm over very low heat, about 150°F (65°C).
2. 2Heat the 2 tablespoons of palm oil in a large 12-inch skillet over medium-high heat, about 375°F (190°C). Add the 1 medium onion, chopped, and the 1 medium bell pepper, chopped. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3. 3Add the 2 cloves garlic, minced, and the 1 teaspoon ginger, grated, to the skillet. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
4. 4Stir in the 2 cups diced tomatoes and the 1/2 small Scotch bonnet pepper, minced (if using). Cook for 8-10 minutes, stirring occasionally, until the tomatoes have broken down and started to form a thick sauce. The mixture should look saucy and slightly reduced.
5. 5Pour in the 1/2 cup chicken or vegetable broth and bring the sauce to a gentle simmer over medium heat, about 300°F (150°C). Let it simmer for 2 minutes to allow the flavors to meld.
6. 6Add the 1 lb shrimp, peeled and deveined, to the simmering sauce. Stir to coat the shrimp. Cook for 3-5 minutes, or until the shrimp are pink and opaque and have curled into a 'C' shape. The internal temperature of the shrimp should reach 145°F (63°C).
7. 7Season the shrimp and sauce with the 1 teaspoon salt and 1/2 teaspoon black pepper. Stir well to combine.
8. 8To serve, spoon a generous portion of the warm plantain fufu onto each plate. Top the plantain fufu with the spicy shrimp and sauce mixture.

Related Guides