I haven’t shared any deliciousness for a little while so I decided to start up again with some seafood and a mix of flavors. I had some colossal shrimp in the freezer (they were on sale) for over a week, and didn’t want to keep thinking about the all the possible recipe options I could bless them with, so I decided to let them thaw and just cook them with whatever odd ingredients I had on hand. I had some breadfruit from Jamaica, green tomatoes and plantains that I got at the flea market over the weekend. I always have some sort of jerk spice or seasoning in my cupboard so I was ready for a quick and tasty challenge in the kitchen. Alright, enough yapping, onto the recipe for you to enjoy this dish soon.
1 lb Colassal Shrimp
2-3 Firm Green Tomatoes (Tomatillo)
1 Ripe Plantain
1 Roasted Breadfruit (hard to find so feel free to leave it off)
1 Tbsp Cantazaro Herb
2 Tbsps Mild Jerk Seasoning
2-3 Tbsps of Thai Basil Sauce
1/4 Cup of Fine Cornmeal
Salt and White Pepper to Taste
1/4 Tsp Cinnamon
Olive Oil for Shrimp
Vegetable Oil for pan frying
Scallion and Fresh Thyme for Garnish
Season shrimp generously with cantanzaro and jerk seasonings and allow to marinate while you prepare the remaining items. Heat pan and coat with enough oil to cover the bottom. Keep at medium heat while you get the plantains ready. Cut the plantain in half and then along the sides to remove the skin. Slice each half into 4 pieces and lightly dust with cinnamon. Add to frying pan and cook for 3-4 minutes on each sides or until golden brown.
Quickly wipe or rinse the pan and allow to heat up and then coat the pan with more oil just to cover the surface. Slice tomatillos and season with salt and white pepper. Coat in cornmeal and fry until they start to soften, about 5 minutes. Turn and cook for another 3 minutes. Remove from pan and place on paper towel to remove excess oil. Slice roasted breadfruit and fry in the same pan 4-5 minutes on each side.
In a large frying pan, heat olive oil and carefully place each shrimp in the pan. Try not to overcrowd the pan and ensure that you only have a single layer of shrimp. Cook until shrimp starts to get pink and firm, flip and cook on the opposite side and wait for the same result. Should take no longer than 8-10 minutes for both sides. Remove from heat and place on paper towel to remove excess oils.
Start assembling your breadfruit, plantain, green tomatoes and shrimp and wide or long plate. Drizzle shrimp with warmed thai basil sauce. Sprinkle breadfruit with salt and shower the entire plate with freshly chopped thyme and scallion. I had this meal with a cup of roasted corn tea.
A wonderfully delicious plate of food awaits….Enjoy!!!!!!