Happy Friday guys! With a rain storm heading our way, I prepared myself for the stormy weekend by doing three things:
Making sure I have gas in my car.
Making sure all my outfits match my hoodies, because lets face it, umbrella’s got nothing on rain storms + wind these days.
Making sure I am well fed, starting with this yummy plantain bowl
Growing up in an African household, plantains are a very popular staple item and they are usually served fried or boiled, either as a main or a side dish. However, as much as I love plantains, I get bored when I always eat in the same format, so I always try to experiment with methods to creatively incorporate plantains into my dishes while maintaining the flavor by keeping it as the main ingredient This recipe was probably the best plantain recipe I’ve ever made! And I believe what made it so yummy was the combination of all three ingredients (plantain bread bowl, guacamole and shrimp) that made it a mouthwatering success! The bread bowl has a fluffy texture and it’s sweet because of the plantain flavor, and the spicy guacamole gets a lot of its flavor from the red onions, cayenne pepper and lemon juice. The poached shrimp creates the perfect finishing touch because of its tender, juicy texture and flavor. oh man, if food was a sexy gentleman I would be in trouble
The trick to making perfect shrimp is by poaching it! I will list the poaching instructions in the ingredient section. When shrimp is boiled or fried, sometimes it loses a lot of its true flavor and tender texture because it is very easy to over cook shrimp. However, when you poach shrimp, it retains its flavor, it stays juicy and tender, and it remains the same size! Since other cooking methods sometimes tend to overcook or shrink it. So next time you have a shrimp craving, consider poaching it if you haven’t tried it already. Cheers!
Recipe: 1 serving
For Bread Bowl:
1/2 a medium ripe plantain
1 tsps. organic coconut oil
1/4 a cup brown rice flour
1/4 tsp gluten/aluminum free baking soda
1/8 tsp sea salt
1 organic cage free egg
1/2 an organic avocado
1 tsp. lemon juice (squeezed from lemon)
a dash of sea salt and cayenne pepper
a handful of red onions, grape tomatoes, red/yellow bell peppers, and green onions (chopped)
1 tbsp. chopped cilantro leaves (optional)
3-4 jumbo sized raw shrimp (unpeeled)
1 1/2 cups water
1/2 tsps. lemon juice (squeezed from lemon)
1 tsps. basil leaves (dry)
1 tbsp. Mrs. Dash salt free spice blend
A dash of oregano, sea salt, and cayenne pepper
For bread bowl, preheat to 350°F.
Slice plaintain into 4 circles, then add 1 tsps. coconut oil into a skillet over medium heat; fry plantains until edges are brown. When ready, mash plantains with a fork and set aside.
Place remaining ingredients in a bowl and mix until well incorporated, then add plantain and mix until you get a moldable batter.
Line a ramekin dish with parchment paper and place bread batter in it, making sure all the edges of the dish are covered. To make parchment paper stay in the ramekin, dap the paper and the ramekin with a little bit of coconut oil or butter and press it down into the dish, then cut off the excess paper around the edges.
Place in the oven and bake for 12 minutes.
To make guacamole, peel and mash avocado then place remaining ingredients in a bowl and set aside after it’s been mixed together.
To poach shrimp, set the stove to medium heat and add water into the skillet. Let the water boil on the stove until bubbles start to form, then add seasoned shrimp into the skillet and turn of the heat. cover the skillet and leave the shrimp in the skillet until a bright pink color forms.
when all 3 ingredients are ready, assemble and devour!