MIC Food | Jerk Shrimp with Ripe Plantain Mash
18950
cp_recipe-template-default,single,single-cp_recipe,postid-18950,ajax_fade,page_not_loaded,,hide_top_bar_on_mobile_header,qode-theme-ver-14.1,qode-theme-bridge,disabled_footer_bottom,wpb-js-composer js-comp-ver-5.4.7,vc_responsive,mob-menu-slideout-over
 

Jerk Shrimp with Ripe Plantain Mash

MIC Food Jerk Shrimp with Ripe Plantain Mash

Jerk Shrimp with Ripe Plantain Mash

MIC Food Jerk Shrimp with Ripe Plantain Mash

Yields1 Serving
For the Jerk Shrimp
 1 lb Shrimp, Peeled and Deveined, Tail-off, 21-25
 2 tbsp Walkers Wood Mild Jerk Marinade
 1 tbsp BACARDI dark rum
 ½ tbsp brown sugar
 2 tbsp vegetable oil
 1 tbsp chopped thyme
 ½ tsp Kosher salt
For the Plantain Leaves Boat
 1 large leaf Plantain Leaf
For the ripe Plantain Mash
 1 bag of Ripe Plantain Mash
For the Plantain Crema
 2 oz apple wood smoked bacon, diced
 1 tbsp canola oil
  cup Poblano pepper, stemmed, seeded, and minced
  cup large red onion, diced
  cup carrot, peeled and diced
 2 garlic cloves, sliced
 1 Scotch bonnet, stemmed, seeded, and minced
 1 tbsp Annatto seeds
 2 tbsp Spanish sherry vinegar
 1 chipotle, toasted
 1 bay leaf, broken in half
 1 tsp ground cumin
 1 tsp ground black pepper
 ½ cup fresh-squeezed orange juice
 ½ cup chicken stock
 2 cups heavy cream
 1 vanilla bean, split lengthwise
 ½ Whole Baked Plantain, fried or 4 Ripe Plantain Slices, fried
 Kosher salt & Ground Pepper to taste
For the JERK Shrimp
1

1. Combine all ingredients and marinate for 30 minutes.
2. Grill until fully cooked, (approx. 6 minutes)
3. Reserve

For the Plantain Leaves Boat
2

1. Using scissors, cut out a rectangle approximately 8-10 inches long by 4-6 inches wide and 8
strips, about 4 inches long by 0.25 inches wide
2. Rinse the leaf under hot running water
3. Gently shake off excess water, pat dry
4. Gently fold over the ends together and tie with one of the strips, leaving about a 1 inch overhang
5. Do the same with all the other ends.
6. Push the center down and adjust to make a bowl to fill with mash

For the ripe Plantain Mash
3

1. Fill a large pot with water and bring to a rapid boil and add the bag of plantain until it reaches 165 degrees
2. Fill the Plantain boat with the Plantain Mash

For the Plantain Crema
4

Combine the vinegar and sherry and add the toasted chipotle to soften and set aside.
In a medium saucepot over medium-low heat, cook the bacon in the olive oil until it is
almost done. Turn up the heat to medium and add the poblano, onion, carrot, garlic, and
Scotch bonnet. Season with salt and pepper and cook until they begin to soften, about 4
minutes. Now add the annatto seeds and stir.

To this add the chipotle vinegar and sherry mixture, the bay leaf, cumin, and pepper, and
reduce until almost all of the liquid is gone, about 2 to 3 minutes. Add the orange juice and
reduce the liquid again, until only a small amount remains, about 4 to 6 minutes.

Now add the chicken stock and reduce until only a concentrated amount remains, about 7
minutes. (You will know it is done when the bubbles start getting bigger.) To this add the
heavy cream and the vanilla bean. Stir and simmer 8 to 10 minutes, until the cream
becomes quite thick. Pass the mixture through fine-mesh strainer, discarding the solids.
Reserve.

In a sauté pan, fry the Maduro in the canola oil. Season with salt and pepper and cook on
medium heat until a dark golden-brown on all sides. Remove to a paper towel and drain.

In a blender, puree the caramelized Maduro with the strained liquid. If any lumps of
plantain remain, you should strain one more time. Reserve and refrigerate until needed. It
should keep up 4 or 5 days.

Ingredients

For the Jerk Shrimp
 1 lb Shrimp, Peeled and Deveined, Tail-off, 21-25
 2 tbsp Walkers Wood Mild Jerk Marinade
 1 tbsp BACARDI dark rum
 ½ tbsp brown sugar
 2 tbsp vegetable oil
 1 tbsp chopped thyme
 ½ tsp Kosher salt
For the Plantain Leaves Boat
 1 large leaf Plantain Leaf
For the ripe Plantain Mash
 1 bag of Ripe Plantain Mash
For the Plantain Crema
 2 oz apple wood smoked bacon, diced
 1 tbsp canola oil
  cup Poblano pepper, stemmed, seeded, and minced
  cup large red onion, diced
  cup carrot, peeled and diced
 2 garlic cloves, sliced
 1 Scotch bonnet, stemmed, seeded, and minced
 1 tbsp Annatto seeds
 2 tbsp Spanish sherry vinegar
 1 chipotle, toasted
 1 bay leaf, broken in half
 1 tsp ground cumin
 1 tsp ground black pepper
 ½ cup fresh-squeezed orange juice
 ½ cup chicken stock
 2 cups heavy cream
 1 vanilla bean, split lengthwise
 ½ Whole Baked Plantain, fried or 4 Ripe Plantain Slices, fried
 Kosher salt & Ground Pepper to taste

Directions

For the JERK Shrimp
1

1. Combine all ingredients and marinate for 30 minutes.
2. Grill until fully cooked, (approx. 6 minutes)
3. Reserve

For the Plantain Leaves Boat
2

1. Using scissors, cut out a rectangle approximately 8-10 inches long by 4-6 inches wide and 8
strips, about 4 inches long by 0.25 inches wide
2. Rinse the leaf under hot running water
3. Gently shake off excess water, pat dry
4. Gently fold over the ends together and tie with one of the strips, leaving about a 1 inch overhang
5. Do the same with all the other ends.
6. Push the center down and adjust to make a bowl to fill with mash

For the ripe Plantain Mash
3

1. Fill a large pot with water and bring to a rapid boil and add the bag of plantain until it reaches 165 degrees
2. Fill the Plantain boat with the Plantain Mash

For the Plantain Crema
4

Combine the vinegar and sherry and add the toasted chipotle to soften and set aside.
In a medium saucepot over medium-low heat, cook the bacon in the olive oil until it is
almost done. Turn up the heat to medium and add the poblano, onion, carrot, garlic, and
Scotch bonnet. Season with salt and pepper and cook until they begin to soften, about 4
minutes. Now add the annatto seeds and stir.

To this add the chipotle vinegar and sherry mixture, the bay leaf, cumin, and pepper, and
reduce until almost all of the liquid is gone, about 2 to 3 minutes. Add the orange juice and
reduce the liquid again, until only a small amount remains, about 4 to 6 minutes.

Now add the chicken stock and reduce until only a concentrated amount remains, about 7
minutes. (You will know it is done when the bubbles start getting bigger.) To this add the
heavy cream and the vanilla bean. Stir and simmer 8 to 10 minutes, until the cream
becomes quite thick. Pass the mixture through fine-mesh strainer, discarding the solids.
Reserve.

In a sauté pan, fry the Maduro in the canola oil. Season with salt and pepper and cook on
medium heat until a dark golden-brown on all sides. Remove to a paper towel and drain.

In a blender, puree the caramelized Maduro with the strained liquid. If any lumps of
plantain remain, you should strain one more time. Reserve and refrigerate until needed. It
should keep up 4 or 5 days.

Jerk Shrimp with Ripe Plantain Mash


Left Menu Icon
Facebook
Instagram
LinkedIn
Pinterest
YOUTUBE