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Menu: Flavors of Jamaica

By Sweet July

For Caribbean Heritage Month—or any time of year—try your hand at these dishes that represent the rich techniques, flavors and ingredients of West Indian and Jamaican cuisine. We enjoy seafood any time of year, but it’s extr.

We enjoy seafood any time of year, but it’s extra satisfying during the warm summer months.

This spicy shrimp dish is ready in minutes and packed with a ton of flavor. Pair it with something crispy, like twice-fried plantain—which do double duty as a side but are also a delicious vessel to sop up the buttery sauce left over from the shrimp. Spice loves something cool and refreshing, and this simple avocado cream does the job.

Watch the dish →
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Ingredients

  • 1 lb jumbo shrimp, peeled and deveined

    1 tbsp olive oil

    3 tbsp unsalted butter

    Juice of half lime

    1 tbsp garlic, minced

    1/2 tbsp red pepper flakes

    1/2 tsp kosher salt

    1/2 tsp black pepper

    For Crispy Plantains

    Two unripe green plantains

    Oil for frying

    Salt to taste

    For Avocado Cream

    1 large avocado, pitted

    1/2 cup greek yogurt

    1/2 tbsp dark brown sugar

    Juice of one lime

    1 clove garlic

    2 tbsp fresh cilantro

    Salt and pepper, to taste

Instructions

steps

Heat olive oil in a large skillet over medium-high heat.  Pat dry shrimp and season with salt and pepper. Add to pan and cook for 1 minute. Add garlic and turn to cook for another minute. Add butter and red pepper flakes, and cook until melted. Remove from heat, add lime juice and toss to coat. Serve hot with crispy plantains and top with avocado cream.  For Crispy PlantainsHeat 2 inches of oil into a pan over medium-high heat.  Slice skin of plantain and remove before slicing plantain into 1-inch slices.  In batches, cook plantain in oil for 4-5 minutes. Remove from oil and cover with parchment paper. Using a coffee mug or small plate, press down on each piece of plantain to flatten it down. Place back into the oil and fry for another 2-3 minutes, frequently turning until golden and crisp. Remove from oil and season with salt to taste. Drain well and serve hot.  For Avocado CreamIn a food processor, add all ingredients except salt and pepper. Pulse until well combined and smooth—season with salt and pepper to taste. 
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