Spicy Shrimp Creole Bites

Ingredients

• about 450 g Large Shrimp, peeled and deveined
• 1 14.5 oz can Diced Tomatoes
• 1/2 Green Bell Pepper, diced
• 1/2 Celery, diced
• 1/2 Onion, diced
• 2 cloves Garlic, minced
• 2 tsp Creole Seasoning
• 1/2 cup Chicken Broth
• 1 tsp Tapioca Starch
• 2 Plantains
• 2 tbsp Avocado Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the plantain cups: Peel and cut the 2 plantains into 2.54 cm pieces. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat (about 190.6°C or 190°C). Fry the plantain pieces for 5-7 minutes, until they are softened but not yet browned. Remove the plantain pieces from the skillet and place them on a plate lined with paper towels. While they are still warm and pliable, use a small mold or the back of a spoon to press each piece into a cup shape on a baking sheet. You can bake these cups at 175°C for 10-15 minutes until they are lightly golden and firm.
2. 2Start the Creole base: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of avocado oil over medium heat (about 165°C or 160°C). Add the diced 1/2 green bell pepper, diced 1/2 celery, and diced 1/2 onion. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened.
3. 3Add aromatics and seasoning: Stir in the minced 2 cloves garlic and 2 teaspoons of Creole seasoning. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Simmer the sauce: Pour in the about 410 g can of diced tomatoes and the 1/2 cup of chicken broth. Bring the mixture to a gentle simmer over medium heat (about 162.8°C or 160°C). Let it simmer for 5 minutes to allow the flavors to meld.
5. 5Thicken the sauce: In a small bowl, whisk the 1 teaspoon of tapioca starch with 2 tablespoons of cold water until smooth. Pour this slurry into the simmering sauce, stirring constantly until the sauce thickens, about 1-2 minutes.
6. 6Cook the shrimp: Add the about 450 g large shrimp to the thickened sauce. Cook over medium heat (about 163°C or 160°C) for 3-5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
7. 7Assemble and serve: Carefully spoon the hot shrimp Creole mixture into the prepared plantain cups. Serve immediately.

Substitutions

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