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.