Caribbean Shrimp curry with grilled ripe plantains

Gather around, this Caribbean shrimp curry is the new must try around the blog. Hot Jamaican curry and sweet yellow curry. Sweet bell peppers and my favorite, scotch bonnet peppers. Comforting, flavorful and a joyous dance on the palate. Adding the pan grilled plantains is the icing on the cake. The sweetness pair wonderfully with the spices and heat from the curry. And who does not love plantains.

Caribbean Shrimp Curry with Grilled Plantains

This right here is going down on the menu for a future tasting event. What I appreciate about this dish is its simplicity, ease to make and the play of textures. You body communicate with your plate from start to finish. Every bite evokes yet another flavor and ingredient to talk about. If you’re me, eating a dish like this , even though served in one plate follows an invisible order. Digging into the curry with all those colorful peppers and scallions is my call to action. Biting into the soft sweet plantains, with the nice little charred grill marks yet another new discovery.  Then your spicy shrimp cooked in all that bounty of flavors! At the end of your meal, that last slight tilt of your plate to scoop all the remaining curry brings you back to that first taste.

This is my kind of journey, a journey through my Caribbean shrimp curry with grilled plantains bowl. Trying to enjoy and understand all the wonderful flavors my brain is trying to decipher. What can I say, sometimes we eat for much more than satisfying our hunger. Gather a few friends, work colleagues or family around. Whip up this curry in no time and have them circle around the grill for a piece or two of sweet plantains. They will be talking about it for a while.

Caribbean Shrimp curry with grilled ripe plantains

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 2 people

Ingredients

  

• 1/2 pound jumbo shrimp (peeled and deveined)
• 1 large Ripe plantain
• 1/4 cup chopped onions
• 1 Tablespoon Minced ginger
• 2 large garlic cloves minced
• 1/2 cup Chopped scallions
• 1 cup chopped peppers (green/red/yellow bell peppers). More if desired
• 1 medium scotch bonnet (minced)
• 1 Tbsp hot jamaican curry powder
• 1/2 Tbsp Allspice
• 1 13.5 oz can lite coconut milk
• 1/2-1 cup of water
• 2-3 Tbsp canoila oil (or olive oil/coconut oil)
• salt/ shrimp bouillon to taste

Instructions

 

• Heat oil in a medium skillet and saute onions for 2-3 minutes until translucent. Add in garlic, scallions and ginger and cook for another minute.
• Add in curry powder, reduce heat to low and cook for a minute, stir frequently. Add in chopped peppers, 1/4 cup of water, cover and bring to a gentle simmer. Cook for 3-5 minutes.
• Stir in coconut milk, cook for about 5 minutes, then season to taste with salt and shrimp bouillon. Rinse and add shrimp into skillet. Cook for another 4-5 minutes, adjust seasoning if necessary. Serve with grilled plantains

Plantains

• Wash, peel and slice plantains as shown. Heat cast iron skillet on medium, drizzle olive oil and grill plantains on each side for about 3 minutes. Serve over shrimp curry