Serves 6 to 8
- juice of 1⁄2 orange
- juice of 1 lime
- 1 1⁄4 teaspoons ground cayenne
- 1 teaspoon chili powder
- 1 1⁄2 teaspoons ground cumin
- 2 cloves garlic, chopped
- 1 teaspoon peeled, grated fresh ginger
- 1 tablespoon honey
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper
- 1 bunch fresh cilantro, chopped, plus 1/2 cup chopped
- 2 tablespoons vegetable oil, plus more as needed
- 1 small ripe plantain, cut into cubes (about 3⁄4 cup)
- 1⁄2 red onion, chopped (about 1⁄4 cup)
- 1 stalk scallion, thinly sliced
- 1⁄2 red pepper, chopped
- 1 pound fresh or frozen thawed shrimp (21 to 25 count), peeled and deveined, tail left on
- 1 (15-ounce) can black beans
- 1 cup canned corn
- Lime Vinaigrette
1. In a food processor or blender, combine the orange and lime juices, 1 teaspoon of the cayenne, the chili powder, 1 teaspoon of the cumin, the garlic, ginger, honey, olive oil, salt and pepper, and bunch of cilantro and blend. Transfer to a baking dish or resealable plastic bag, add the shrimp and marinate in the refrigerator for at least 1 hour.
2. To make the vinaigrette, in a small bowl, whisk together the lime juice, oil, cumin, cilantro and garlic; set aside.
3. In a large skillet, warm the vegetable oil over medium heat. Add the plantain and sautee until caramelized and cooked through. Transfer to a large bowl and set aside. In the same pan, sautee the onion, scallion and bell pepper for 2 to 3 minutes, then add to the bowl with the plantains.
4. Add a little more oil to the pan and stir-fry the shrimp until opaque. (Alternatively, you can grill the shrimp.)
5. While still warm, add the shrimp to the bowl with the vegetables. Add the black beans, corn, 1/2 cup cilantro, 1/2 teaspoon cumin and 1/4 teaspoon cayenne. Add the vinaigrette, toss to combine, and season with salt and pepper. Let rest for at least 30 minutes before serving to allow the flavors to develop.
Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman