id="wpurp-container-recipe-8267" data-id="8267" data-permalink="https://afrovitalityeats.com/recipe/caribbean-shrimp-curry-with-grilled-ripe-plantains/" data-custom-link="" data-custom-link-behaviour="" data-image="https://afrovitalityeats.com/wp-content/uploads/2017/06/Spicy-curry-and-planyain.jpg" data-servings-original="2" class="wpurp-container" style="margin:0 auto !important;padding-top:10px !important;padding-bottom:0px !important;padding-left:10px !important;padding-right:10px !important;max-width:600px !important;position:static !important;background-color:#ffffff !important;border-width:1px 0 0 0 !important;border-color:#aaaaaa !important;border-style:solid !important;vertical-align:inherit !important;font-size:14px !important;color:#0d0c0c !important;font-family:Open Sans, sans-serif !important;">
Caribbean Shrimp curry with grilled ripe plantains
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
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